Ingredients
2 small eggplant, sliced
5 tablespoons olive oil
1/4 cup red wine vinegar
3 garlic clove, crushed
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cucumber, preferably Lebanese, very thinly sliced
2 tomato, home-grown, not supermarket varieties, very thinly sliced
1/4 cup kalamata olive, pitted, halved
2 tablespoons yoghurt, preferably creamy Greek yoghurt
salt, to taste
fresh ground black pepper, to taste
flat leaf parsley, chopped, to garnish

Directions
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.

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.

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.

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