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Kumi’s Grilled Eggplant Salad
We were lucky enough to sample these at a cooking demo one summer. This is super tasty tucked into bread or pita, or served on lettuce wraps or crackers.
- 2 Large eggplants
- ½ teaspoon cayenne pepper
- Salt and pepper
- 2-3 tablespoons of whole grain mustard
- 1/3-1/2 cup of plain Greek yoghurt (or thick strained yoghurt)
- Finely minced raw garlic
- Extra virgin olive oil
- Bread/pita if desired
Slice eggplant into planks ½ inch thick and sprinkle them with salt, pepper, cayenne pepper and olive oil. Grill eggplant 2-3 minutes on each side. Dice into 1 inch pieces. Mix the garlic, mustard, and yoghurt together and season with salt and pepper to taste. Mix the eggplant with yoghurt/mustard mixture. Top with some sauteed or caramelized onions and fresh herbs. This can be used as a vegetarian substitute for chicken or tuna salad.
Submitted by Kusuma Rao, Tucson CSA