These grilled Aubergines also called Eggplant, add a creamy flesh of their plump to complement a lively flavour, specially with ripe Aubergines on a salad 🙂
Serves 4 Preparation 15 minutes Cooking time 35 minutes
- 2 medium eggplants
- 5 Tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 2 small romaine lettuce
- 1 small handful mint leaves
- Juice of 1 lemon
- 3 Tbsp plain yogurt
- 3 Tbsp sunflower seeds
- 2 Tbsp cumin seeds
- 1 pinch of salt
Preheat oven to 375°F (180 °C). Cut the aubergines – eggplant into slices 1/2 inch (1 cm) thick. Place them in a large bowl and pour the olive oil. Season to taste before adding the crushed garlic. Stir everything and put the eggplant slices on a baking sheet in a single layer. Cook for 30 to 35 minutes, turning halfway.
Meanwhile, heat over medium heat 2 tablespoons olive oil in a pan and add the seeds and salt. Stir occasionally until the seeds begin to pop slightly. Remove from heat and let cool.
Put the yogurt in a bowl with the lemon juice, olive oil and beat with a fork until the mixture is creamy.
Cut the base of each lettuce, wash and dry them. Place the leaves on a large platter and place over the eggplant slices. Pour dressing. Finish by sprinkling the dish with roasted seeds and chopped mint. Serve with a nice, fresh sourdough bread.
