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A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.
- 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 olive, pitted, halved
- 2 tablespoons yoghurt, preferably creamy Greek yoghurt
- salt, to taste
- fresh ground black pepper, to taste
- flat leaf parsley, chopped, to garnish
- 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.
- 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.
- 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.