Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8
© Quentin Bacon

How to Make It

Step 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.

Step 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.

Step 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.

Make Ahead

The salad can be refrigerated overnight. Bring to room temperature before serving.

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