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Grilled Eggplant and Red Capsicum with Garlic-Cumin Vinaigrette, Fetta & Herbs

Eggplant and Capsicum

One VERY tasty accompaniment to any meal! I had this as a side with salmon for dinner and it was absolutely divine! Inspired by Tasha Deserio from Fine Cooking.

Serves 3 – 4

Ingredients:

Vinaigrette:

  • 1 small clove garlic
  • 1 – ½ tbs fresh lemon juice
  • 1 small shallot, finely diced
  • 3 tbs olive oil
  • 1/2 tsp cumin seed (pounded in a mortar)
  • Pinch cayenne pepper

Eggplant and red capsicum:

  • 1 large globe eggplant, trimmed and cut into 1/2 inch thick rounds
  • 1 red capsicum, sliced into thin strips
  • olive oil to drizzle into frying pan
  • Salt
  • 1/4 cup of crumbled fetta
  • 2 tbs coarsely chopped fresh mint
  • 2 tbs of coarsely chopped fresh coriander

Method:

Vinaigrette:

  • Mince the garlic, sprinkle with salt
  • Combine the garlic paste and 1 tbs of lemon juice in a small bowl, put aside for 10 minutes
  • Combine the shallot with the remaining 1/2 tbs lemon juice and a pinch of salt in another small bowl, set aside for 10 minutes
  • Whisk the olive oil, cumin, and cayenne into the garlic mixture.
  • Season to taste with salt or cayenne
  • Combine both bowls together once the eggplant and red capsicum is cooked

Eggplant & Red Capsicum

  • Sprinkle salt over the eggplant and the red capsicum. Heat up a frypan on medium-high heat with a drizzle of olive oil. Fry the eggplant and red capsicum for 5 or so minutes on either side, or until golden brown. The interior of the eggplant should be soft.
  • Place eggplant and capsicum on a plate, sprinkle the crumbled fetta on top. Drizzle the dressing all over and top with mint and coriander

Screen shot 2013-06-23 at 12.03.56 PM

Screen shot 2013-06-23 at 12.17.53 PM

Comments

  1. mindfulfresh says

    August 5, 2015 at 9:24 am

    VERY Beautiful

    Reply

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