Eggplant Mash-Up

Ingredients

• 2 large eggplants (2 pounds total), cut into 1-inch-thick rounds
• Sea salt
• Pepper
• 1/4 cup extra-virgin olive oil
• 1 medium shallot, minced
• 3 garlic cloves, minced
• 1 1/2 tablespoons Madras curry powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 3 cups thinly sliced Savoy cabbage (9 ounces)
• 1 pint multicolored cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/3 cup chopped parsley, plus leaves for garnish
• 1/4 small red onion, minced
• 1/4 cup chopped mint, plus leaves for garnish
• 1/4 cup chopped cilantro, plus sprigs for garnish
• 2 tablespoons fresh lime juice

Steps

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.
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.
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.
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.