Broiled Eggplant Tomato Salad With Spicy Sour Cream Dressing Recipe

• 3 x Italian eggplants - (abt 4 to 6 ounce ea)
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. fresh lemon juice
• 1 x garlic clove pressed
• 1/2 tsp dry oregano
• 1/4 tsp salt
• 1/8 tsp freshly-grnd black pepper
• 1 c. cherry tomatoes halved
• 1/2 c. lowfat sour cream
• 2 Tbsp. whole lowfat milk yogurt
• 1 x garlic clove pressed
• 1 Tbsp. finely-minced cilantro
• 1/2 tsp grnd cumin
• 1/2 tsp salt Cilantro sprigs for garnish

1. Heat broiler or possibly grill.
2. Cut eggplants lengthwise into 3 or possibly 4 thin slices, leaving eggplants intact at stem end.
3. Fan out slices.
4. In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper.
5. Brush eggplants on both sides with half the mix.
6. Grill or possibly broil 3 to 4 min per side till tender and slightly charred.
7. Place eggplants on a serving platter, surround with tomatoes.
8. Drizzle with remaining extra virgin olive oil mix.
9. Cold eggplants to room temperature.
10. Make dressing: In a small bowl, combine lowfat sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well.
11. Spoon some dressing over eggplants and tomatoes and pass remainder.
12. Garnish with cilantro sprigs.
13. This recipe yields 6 servings.
14. Description: "Mediterranean ingredients and seasonings make this an ideal summer side dish.
15. If you can grill the eggplants over coals, this salad will have even more flavor."

italian eggplants, extra virgin olive oil, lemon juice, garlic, oregano, salt, black pepper, tomatoes, sour cream, milk yogurt, garlic, cilantro, cumin, salt

Taken from cookeatshare.com/recipes/broiled-eggplant-tomato-salad-with-spicy-sour-cream-dressing-93273 (may not work)