Active Time
30 MIN
Total Time
2 HR
Yield
Serves : 6 to 8
Christopher Testani

How to Make It

Step 1    

Arrange the eggplant rounds in a single layer on a wire rack set on a rimmed baking sheet. Sprinkle with salt, cover with 
a second baking sheet and let stand for 1 hour. Pat dry.


Step 2    

Light a grill or preheat the broiler. Season the eggplant with salt; brush with 2 tablespoons of the oil. Grill over moderate heat, turning once, until tender, 8 to 
10 minutes. Transfer to the rack to cool. Cut into 1-inch pieces.


Step 3    

Meanwhile, in a medium saucepan, heat the remaining 
2 tablespoons of oil. Add 
the shallot, garlic, curry powder, oregano and cumin and cook over moderate heat, stirring, until softened, about 2 minutes. Add the cabbage and cook until softened, 3 minutes. 


Step 4    

In a bowl, combine the eggplant, cabbage, tomatoes, 
bell pepper, parsley, onion, mint, cilantro and lime juice; season with salt and pepper. Top with parsley and mint leaves 
and cilantro sprigs and serve.

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