Broiled Eggplant-Tomato Salad with Spicy Sour Cream Dressing Recipe

DIRECTIONS

1. Heat broiler or grill.
2. Cut eggplants lengthwise into 3 or 4 thin slices, leaving intact at stem end. Fan out slices.
3. In a small bowl, combine oil, lemon juice, 1 clove of the pressed garlic, oregano, 1/2 teaspoon salt and pepper. Brush eggplants on both sides with half the mixture.
4. Grill or broil 3-4 minutes per side until tender and slightly charred. Place on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature.
5. Make dressing: In a small bowl, combine sour cream, 2nd pressed clove of garlic, cilantro, cumin, lemon zest and 1/4 teaspoon salt; mix well. Spoon some dressing over eggplants and tomatoes. Reserve remaining dressing to pass when serving. Garnish with cilantro sprigs (if desired).