Garlic Cumin Vinaigrette with Feta and Herbs

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This is one of three toppings for grilled eggplant, that can be used in several other recipes too

Yields enough topping for one recipe of Grilled Eggplant

Ingredients:

  • 1 clove garlic, minced
  • Kosher salt
  • 1 ½ tablespoon fresh lemon juice
  • 1 small shallot, very finely diced
  • 3 tablespoons EVOO
  • ½ teaspoon cumin seed, toasted and grounds
  • Pinch cayenne, more to taste
  • ¼ cup crumbled feta
  • 2 tablespoons fresh mint, coarsely chopped
  • Fresh cilantro, to garnish

    Instructions:

    Mix the garlic and salt to a paste.

    Combine the paste and 1 tablespoon lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with remaining lemon juice and salt and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt and cayenne, if necessary.

    Top grilled eggplant slices with the shallots, feta and herbs. Drizzle vinaigrette on top.

    Cooking Wiser Tips:
    This recipe can also be served over salad greens or used for a vinaigrette for pasta salad. I even added it to chicken salad and it was sensational.