Serves 4


For the dressing:
  • 1/4 cup yogurt
  • 2 Tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 tsp. toasted sesame oil
  • 1/4 tsp. salt

    For the salad:
  • 2 Tbsp. olive oil, plus extra for brushing the bread
  • 2 pounds eggplant, cut lengthwise into 1-inch-thick slices
  • 1 (1/2 pound) zucchini, halved lengthwise
  • 1/4 tsp. salt
  • 4 slices country-style bread
  • 1 1/4 pounds red and yellow cherry tomatoes, halved
  • 1 rib celery, diced
  • 2 scallions, sliced
  • 1 cup torn basil leaves
  • 4 hard-boiled eggs, peeled and quartered
  • 1 Tbsp. toasted sesame seeds


    Total time: 35 minutes

    Preheat grill to medium-high. In a small bowl, blend together yogurt; 2 Tbsp. olive oil; garlic; sesame oil and salt. Set dressing aside.

    Brush 2 Tbsp. olive oil onto eggplant and zucchini; season with 1/4 tsp. salt. Grill, covered, until lightly charred and tender, about 6 minutes per side.

    Meanwhile, brush bread with olive oil. Grill until toasted, about 1 minute per side. Cut in half and set aside. Cut grilled eggplant and zucchini into 1-inch pieces and transfer to a large bowl. Add cherry tomatoes; celery; scallions and basil leaves. Drizzle with reserved dressing and toss gently. Divide among 4 plates and place a hard-boiled egg alongside each. Sprinkle with toasted sesame seeds and serve with reserved grilled bread.

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