Spiced Eggplant Salad

Ingredients

 * 2 	 small   eggplants, sliced
 * 5 	tablespoons olive oil
 * 1/4 	cup red wine vinegar
 * 3 	garlic cloves, crushed
 * 1 	tablespoon lemon juice
 * 1/2 	teaspoon ground cumin
 * 1/2 	teaspoon ground coriander
 * 1/2 	cucumber, preferably Lebanese, very thinly sliced
 * 2 	tomatoes, home-grown, not supermarket varieties, very thinly sliced
 * 1/4 	cup kalamata olives, pitted, halved
 * 2 	tablespoons yoghurt, preferably creamy Greek yoghurt
 * salt, to taste
 * fresh ground black pepper, to taste
 * flat leaf parsley, chopped, to garnish

Directions

 * 1) Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters.
 * 2) Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours.
 * 3) Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve.