Instructions: Heat broiler or grill. Cut eggplants lengthwise into 3 or 4 thin slices, leaving eggplants intact at stem end. Fan out slices.

In a small bowl, combine oil, lemon juice, garlic, oregano, salt and pepper. Brush eggplants on both sides with half the mixture. Grill or broil 3 to 4 minutes per side until tender and slightly charred.

Place eggplants on a serving platter, surround with tomatoes. Drizzle with remaining olive oil mixture. Cool eggplants to room temperature.

Make dressing: In a small bowl, combine sour cream, yogurt, garlic, cilantro, cumin, lemon zest and salt; mix well. Spoon some dressing over eggplants and tomatoes and pass remainder. Garnish with cilantro sprigs.

This recipe yields 6 servings.

Description: "Mediterranean ingredients and seasonings make this an ideal summer side dish. If you can grill the eggplants over coals, this salad will have even more flavor."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.