Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes

Name: Roasted Eggplant Salad with Cucumber-Yogurt Sauce and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Eggplant (2 medium eggplants (about 1½ -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces); ¼ cup Grapeseed Oil (1/4 cup grapeseed or other neutral oil); 0 pieces Kosher Salt (kosher salt); ½ tsp Cumin Seeds (1/2 teaspoon cumin seed, toasted and crushed, or ground cumin); 1 piece Cucumber (1 cucumber (about 8 oz)); 1 cup Greek Yogurt (1 cup whole milk (or 2%) plain Greek yogurt); 1 clove Garlic (1 clove garlic, crushed); 1 tbsp Lemon (juice of 1 lemon, about 3 tablespoons); 2 cup Cherry Tomato (2 cups cherry tomatoes, halved); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra-virgin olive oil plus more for drizzling); 1 tbsp White Balsamic Vinegar (1 tablespoon white balsamic vinegar); 0 pieces Arugula (a handful of arugula or other greens) — optional; 0 pieces Sea Salt (flaky sea salt, such as Maldon, for sprinkling)

Roasted eggplant served over a cucumber-yogurt sauce and topped with a tomato-arugula salad, a fresh Mediterranean preparation.

45 minMediterranean

Servings4

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 4 servings

Eggplant2 pieces · 2 medium eggplants (about 1½ -2 pounds total), quartered lengthwise, cut crosswise into 2-inch pieces
Grapeseed Oil¼ cup · 1/4 cup grapeseed or other neutral oil
Kosher Salt0 pieces · kosher salt
Cumin Seeds½ tsp · 1/2 teaspoon cumin seed, toasted and crushed, or ground cumin
Cucumber1 piece · 1 cucumber (about 8 oz)
Greek Yogurt1 cup · 1 cup whole milk (or 2%) plain Greek yogurt
Garlic1 clove · 1 clove garlic, crushed
Lemon1 tbsp · juice of 1 lemon, about 3 tablespoons
Cherry Tomato2 cup · 2 cups cherry tomatoes, halved
Extra Virgin Olive Oil1 tbsp · 1 tablespoon extra-virgin olive oil plus more for drizzling
White Balsamic Vinegar1 tbsp · 1 tablespoon white balsamic vinegar
Arugula0 pieces · a handful of arugula or other greens · optional
Sea Salt0 pieces · flaky sea salt, such as Maldon, for sprinkling

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Steps

1Heat oven to 450°F convection roast. Toss eggplants with 1/4 cup of the oil on a rimmed baking sheet lined with parchment for easy cleaning; season with salt (at least 1 teaspoon kosher salt). Roast, until eggplant pieces are deeply golden on the side touching the sheet pan, about 20 minutes or longer. Remove pan from oven, flip over each piece gently using a fork or spatula (this is just to ensure the pieces are golden and to ensure they don’t stick). Set aside.
2Grate the cucumber coarsely on a box grater. Set the grated cucumber over a sieve to drain. Save the cucumber juice — it’s great in cocktails or simply mixed with sparkling or still water.
3In a medium bowl, stir the cucumber into the yogurt, along with the garlic, and the juice of half the lemon (about 1.5 tablespoons). Add the toasted, ground cumin seed. Season with salt, starting with 1/4 teaspoon kosher salt, adding an additional 1/4 teaspoon if necessary. Taste. Add more salt and lemon to taste — this should taste nicely seasoned.
4Toss tomatoes with a good pinch of flaky sea salt and the tablespoon of olive oil and vinegar in a medium bowl. Add arugula and toss gently. Spoon yogurt mixture onto a large platter and layer eggplant on top. Top with tomato-arugula mixture. Taste. Sprinkle with more salt, olive oil, or lemon if necessary.