Eggplant coriander salad
Eggplant coriander salad
Yields 4 servings
Ingredients
2 medium eggplants
4 Roma tomatoes
12 black olives
Dressing
¼ cup olive oil
2 lemons juiced (⅓ cup)
2 teaspoons Italian seasoning
1 teaspoon tamari (I prefer light)
1 ½ teaspoons cracked coriander seeds (use a motar and pestle or spice grinder). I like a rough grind.
2 cloves garlic minced
Pinch of fresh ground pepper
Steps
Slice eggplant a ¼ inch thick , sprinkle with salt.
Let sit for 30 minutes and rinse.
Pat the slices dry before you grill them or place in 375 F oven on parchment paper.
Cook until starting to brown or have grill marks on both sides. Don’t over cook because you want the eggplant to hold up in the dressing.
Put eggplant, sliced tomatoes and olives in a bowl.
Grind coriander seeds. Mix seeds with other dressing ingredients. Stir until well mixed.
Add it to the eggplant mixture and toss. Let the eggplant marinate in the dressing for at least 15 minutes. It may need periodic tossing. It is ready to serve when the cooked eggplant is fully coated.
