Eggplant Sandwiches

I never throw out my magazines. Eventually this might become a problem. I subscribe to a lot of magazines, let me tell you. One of the greatest things about keeping cooking magazines, in particular, is that you can always go back and fish (pun intended) for recipes.This recipe came from the May issue of Bon Appetit: Grilled Spiced Eggplant and Minted Yogurt Stacks. Doesn’t exactly roll of the tongue, but tastes delicious and can be served as both an appetizer and a main course dish. Even my roomate, who absolutely HATES eggplant, said it was pretty good.

Ingredients: 1 1/2 cups nonfat Greek yogurt, 1 cup diced cucumber, 3 tablespoons chopped fresh mint, 1 pressed garlic clove, 2 eggplants cut into 1/2-inch-thick circles, 2 teaspoons ground coriander, 2 teaspoons paprika, 1 teaspoon ground cumin, 1 cup crumbled feta cheese, Olive oil (for brushing the eggplant), salt and pepper to season

Preheat the broiler. Begin by making the eggplant rub. In a bowl, mix coriander, paprika and cumin.

Brush eggplant with olive oil and sprinkle on both sides with the spice mix, salt and pepper

Broil the eggplant until slightly charred for 10 minutes, turning and brushing with more olive oil if dry. Meanwhile make the filling. Combine the cucumber with the mint and garlic.

Add yogurt, salt and pepper and mix together. When the eggplant is done, place half of the circles on a plate. Add feta and yogurt mixture evenly over the eggplant circles.

Top with an empty eggplant slice. Garnish with mint if desired.

 

 

 

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Filed under Appetizer, Main Course, Vegetarian

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