Ingredients:
2 small eggplants, sliced
5 tablespoons olive oil
1/4 cup red wine vinegar
3 garlic cloves, crushed
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cucumbers, preferably Lebanese, very thinly sliced
2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
1/4 cup kalamata olives, pitted, halved
2 tablespoons yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish
Directions:
Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.