I am always looking for ways to pump up my eggplant. Summer always inspires me to go Mediterranean. This grilled eggplant  with a flavourful garlic, cumin and feta dressing will make you a star with your guests.  This dish looks really nice served on a platter with the luscious Mediterranean dressing scattered all over it.  Get your favourite Mediterranean music on  and enjoy this amazing side dish or appetizer with your friends or your inside bubble family.

All you need is one eggplant, extra virgin olive oil,  garlic, lemon juice, one small chopped green onion, heirloom tomato chopped, crumbled feta, cumin, cayenne, fresh mint, and cilantro. It can be served as a side dish with chicken or lamb or as an appetizer with pita or a baguette.

Slice eggplant length wise, brush olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. For the garlic-cumin dressing, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro. Scatter the dressing over the grilled eggplant and serve.

GRILLED EGGPLANT WITH A GARLIC-CUMIN AND FETA DRESSING

• Serves: 4-6

• Prep Time: 15 minutes

• Cooking Time: 15 minutes

INGREDIENTS

• 1 large globe eggplant

• 6 Tbsp Extra virgin olive oil

• Sea salt

• 1 clove garlic

• 1 1/2 Tbsp fresh lemon juice

• 1/2 cup chopped green onions

• 1 chopped heirloom tomato

• 1/2 tsp roasted, crushed cumin seeds

• 1/4 tsp cayenne

• 1/4 cup crumbled feta (Vegan option can be used)

• 2 Tbsp coarsely chopped mint

• 2 Tbsp coarsely chopped cilantro

INSTRUCTIONS

Slice eggplant length wise, brush 3tbsp of  olive oil on both sides and add salt. Fire up the grill to 425 degrees F and grill for 3 minutes per side or till you see golden brown grill marks. Set aside the grilled eggplant on a serving platter.

Garlic-cumin and feta dressing:

For the dressing,  with a mortar and pestle, pound garlic and a pinch of salt into a paste. Combine garlic paste with lemon juice and let sit for 10 minutes. Add the chopped green onions, chopped tomatoes, slightly roasted and crushed cumin seeds, cayenne, crumbled feta, mint and cilantro.  Stir all ingredients and pour the dressing over the grilled eggplant and serve. Serve as a side dish to lamb or chicken or as an appetizer with pita bread or a baguette.

Enjoy!