India-Eggplant Salad with Cumin and Fresh Herbs

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India-Eggplant Salad with Cumin and Fresh Herbs

 

2 1-pound eggplants

3 tablespoons extra-virgin olive oil

1 1/2 pounds plum tomatoes, peeled and coarsely chopped

4 garlic cloves, chopped

salt

1/4 cup coarsely chopped flat-leaf parsley

1/4 cup coarsely chopped cilantro

3 tablespoons fresh lemon juice

1 teaspoon ground cumin

1 teaspoon sweet paprika

pinch of cayenne pepper

assorted olives, for garnish

 

Preheat the oven to 500 degrees. Put the eggplants on a large rimmed baking

sheet and prick them in a few places with a knife. Bake in the upper third of

the oven for about 1 hour, or until blackened and soft. Scoop the flesh out of

the skins, discard most of the seeds and finely chop the flesh. Drain in a

colander, pressing lightly to extract as much moisture as possible.

Meanwhile, heat the olive oil in a medium skillet. Add the tomatoes, garlic and

a pinch of salt. Cook over moderate heat, stirring occasionally, until thick and

saucy, about 15 minutes.

In a large bowl, combine the eggplants, tomato sauce, parsley, cilantro, lemon

juice, cumin, paprika and cayenne and season with salt. Spread the eggplant

salad on a large serving plate. Scatter the olives on top and serve.