Grilled Eggplant Salad

Grilled Eggplant Salad

3 Japanese eggplants

1 large sweet onion, peeled

4 plum tomatoes

1 green chili, jalapeno or Serrano

1/4 cup (40 mL) vegetable oil

Salt and freshly ground pepper

1 tbsp (15 mL) chopped ginger

1 tbsp (15 mL) chopped garlic

1 tbsp (15 mL) ground cumin seeds

1 tbsp (15 ML) ground coriander seeds

1 tsp (15 mL) garam masala

3 tbsp (45 mL) chopped coriander

***

1. Cut eggplant into rounds about 1/2-inch (1-cm) thick. Slice 1/2-inch (1-cm) thick rounds and cut tomatoes in half and remove seeds. Brush everything with 2 tbsp (25mL) oil and season with salt and pepper.

2. Grill eggplant and onions about 4 minutes per side turning vegetables once. Tomatoes grill for 1 minute per side. Chop into chunks. Grill chili about 2 minutes per side, or until beginning to char and peel around the edges.

3. Heat remaining oil in skillet on grill over medium heat. Add ginger and garlic and saute for one minute. Add cumin and coriander and saute for another minute. Stir in all the vegetables, season with salt, cover and saute gently for 5 minutes or until the vegetables begin to break down. Stir in garam masala. Reheat when needed.

4. Season to taste. Garnish with coriander just before serving. Serves 8