Grilled Eggplant w/Garlic-Cumin Vinaigrette (Sammie?)

Lisa 'Gayle' Goff


I've had this a number of times but I think it would translate to a sandwich quite nicely SOOOOOO here is my second entry for my Sammie challenge

not my picture, i'll try to post one later

★★★★★ 1 vote
15 Min
20 Min


1 large
eggplant, cut in uniform slices about 3/4"
2 Tbsp
fresh mint chopped
2 Tbsp
fresh cilantro chopped
(you can use basil and oregano or basil and cilantro, be creative but 2 seems to be the magic number)
1/4 c
crumbled feta


1/2 tsp
garlic puree or finely diced garlic
1/4 tsp
1 Tbsp
fresh lime juice
1/2 Tbsp
balsamic vinegar
1 Tbsp
shallots (or red onion)
1/2 tsp
ground cumin
1/2 tsp
spike (if you can't find spike use a mrs. dash, but spike is definately preferable)
1 pinch
of cayenne pepper
3 Tbsp


1Pre Heat grill to medium-high and prepare
2put garlic, salt, lemon juice, balsamic and shallots into food processer and pulse until all are well combined, let stand 10 minutes
3After 10 minutes put mixture in a bowl, stir in cumin, cayenne and spike then whisk in EVOO
4brush on both sides of eggplant grill 5-8 minutes on each side (mine took about 15 minutes total)
5arrange on a plate OR place eggplant on a crusty roll drizzle with vinaigrette and top with feta and herbs.

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