Cayenne Grilled Eggplant with Fresh Tomato Salad
Ingredients 2 lb. medium eggplants, cut lengthwise into 1/2" thick slices
1/4 c. plus 3 tbsp. extra-virgin olive oil
1 tsp. ground coriander
1 tsp. cayenne (ground red) pepper
1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish
3 small fresh red Fresno chiles or other hot chiles, finely chopped
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved
1/4 c. Greek yogurt
2 tbsp. milk Directions Heat
