1. Preheat the grill, brush the eggplant slices lightly with some of the oil and cook under a high heat, turning once, until golden. Cut into quarters. 2. Mix together the remaining oil, vinegar, garlic, lemon juice, cumin and coriander; season to taste with salt and pepper; mix thoroughly; add the warm eggplant quarters, stir well and chill for at least 2 hours. 3. Transfer the chilled eggplant mixture to a serving dish, and add the cucumber, tomatoes and olives; spoon the yoghurt on top, sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
