(Adapted from recipe by Liora Kushner)

Ingredients

2 large eggplants, about 1¼ – 1½ lbs. each

¼ cup olive oil

1 teaspoon salt

Juice of 2 medium lemons

3 red bell peppers

2 garlic cloves, peeled and finely minced

½ teaspoon ground cumin

¼ teaspoon freshly ground black pepper, plus more to taste

¼ bunch fresh cilantro, stems trimmed and leaves coarsely chopped

Directions

Heat oven to 425 degrees. 

Trim ends off of eggplants and cut unpeeled eggplants into ½-inch cubes; toss with olive oil and salt. Spread eggplant onto a baking sheet and roast for 20 minutes. Stir and continue to roast another 15 minutes, or until tender.

Immediately spoon eggplant into a bowl and gently toss with all of the lemon juice; reserve.

While eggplant roasts, place each red pepper onto a gas-stove burner or set onto a baking pan under the oven broiler. Char red peppers, turning them with tongs so that all sides are evenly charred. Transfer peppers to a bowl, cover bowl with plastic wrap and let peppers cool for 10 minutes.

Uncover peppers and discard peel, stems, seeds and ribs. Cut peppers into ½-inch cubes and add to reserved eggplant. Gently stir together along with garlic, cumin and black pepper. Taste for seasoning, adding more as needed. 

Let mixture rest at room temperature for up to 30 minutes, or overnight in the refrigerator. When ready to serve, stir in chopped cilantro. Makes 8 salad servings.