Recipe courtesy of Laura Harriman Wheaton, Brown Rountree PC
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MOMENTS
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Statesboro Mainstreet Farmers Market
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Grilled Eggplant and Red Pepper Salad
1 medium eggplant from Market, ends trimmed, cut crosswise into 1/2-inchthick rounds 2 red bell peppers from Market, cored, seeded, cut into 2-inch strips 1/4 cup plus 1 tablespoon Georgia olive oil from Market, divided Kosher salt and ground black pepper
2 tablespoons plain yogurt 1 tablespoon lemon juice 1 tablespoon chopped fresh mint leaves from Market 1 small garlic clove from Market, minced or pressed through garlic press (about 1/2 teaspoon) 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin
1) Preheat grill to medium hot. 2) Brush eggplant and bell peppers evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt and pepper to taste. 3) Grill vegetables over low to medium heat, turning once, until tender and caramelized, 15 to 20 minutes. Do not use high heat. 4) In a small bowl, whisk yogurt, remaining tablespoon olive oil, lemon juice, mint, garlic, coriander, cumin and 1/2 teaspoon kosher salt together; set aside. 5) Transfer vegetables to platter, rewhisk dressing, and pour.
moments | August 2015 | www.statesboromoments.com
FRESH SHOP
August tends to be a time when the most stalwart of summer vegetables remain ripe for the picking. I like this salad for the simple way it goes together on the grill and the way it showcases eggplant's Middle Eastern origins, where cuisine knows a thing or two about how to handle a hot climate. You can also add in other ubiquitous vegetables of summer, like zucchini or tomatoes.