Spiced Eggplant Salad

Ingredients

• 2 small eggplants, sliced
• 5 tablespoons olive oil
• ¼ cup red wine vinegar
• 3 garlic cloves, crushed
• 1 tablespoon lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ cucumber, preferably Lebanese, very thinly sliced
• 2 tomatoes, home-grown, not supermarket varieties, very thinly sliced
• ¼ cup kalamata , 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.
2. Cut into quarters.
3. 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.
4. Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and ; spoon the yoghurt on top, sprinkle with parsley and serve.