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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 garlic cloves, unpeeled |
1 large eggplant (about 1 1/2 pounds) |
3/4 teaspoon cuminseed |
1/2 teaspoon fennel seeds |
1/2 teaspoon coriander seeds |
2 medium vine-ripened tomatoes, peeled, seeded, and chopped (about 1 cup) |
3 tablespoons chopped fresh coriander |
2 tablespoons fresh lemon juice, or to taste |
2 tablespoons olive oil |
1 1/2 teaspoons minced peeled fresh gingerroot |
1/2 teaspoon paprika |
coarse salt to taste |
4 tablespoons minced fresh mint leaves |
Directions:
1. Preheat oven to 400°F.
2. Wrap garlic cloves in aluminum foil. Prick eggplant all over. On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more.
3. While eggplant is roasting, in a small skillet dry-roast seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them, and in a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine.
4. With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse. Peel garlic cloves and with flat side of a knife mash to paste. In a bowl stir together eggplant, garlic paste, spice mixture, tomatoes, fresh coriander, lemon juice, oil, gingerroot, paprika, salt, and 2 tablespoons mint until combined well. Salad may be made 2 days ahead and kept chilled, covered.
5. Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature.
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