Eggplant Salad with Cumin and Fresh Herbs

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. Two 1-pound eggplants
2. 3 tablespoons extra-virgin olive oil
3. 1 1/2 pounds plum tomatoes, peeled and coarsely chopped
4. 4 garlic cloves, chopped
5. Salt
6. 1/4 cup coarsely chopped flat-leaf parsley
7. 1/4 cup coarsely chopped cilantro
8. 3 tablespoons fresh lemon juice
9. 1 teaspoon ground cumin
10. 1 teaspoon sweet paprika
11. Pinch of cayenne pepper
12. Assorted olives, for garnish

1. Preheat the oven to 500°. 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.
2. 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.
3. 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.