Grilled Eggplant And Red Peppers With Mint-Cumin Dressing

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

1 eggplant, cut crosswise into 1⁄2-inch-thick rounds
2 red bell peppers, stemmed, seeded, and cut into 2-inch strips
5 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons plain yogurt
1 tablespoon chopped fresh mint
1 tablespoon lemon juice
1 small garlic clove, minced
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin

Instructions

  1. Brush eggplant and peppers evenly with 1⁄4 cup oil and season with 1 teaspoon salt and pepper to taste.
  2. Whisk remaining tablespoon oil, yogurt, mint, lemon juice, garlic, coriander, cumin, and 1⁄4 teaspoon salt together in bowl and set aside.
    3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  3. Clean and oil cooking grate. Place vegetables on grill and cook until tender and browned, 16 to 18 minutes, flipping halfway through cooking. Transfer vegetables to serving platter. Whisk dressing to recombine, pour over vegetables, and serve.

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