Eggplant And Tomato Salad

• 6 None baby eggplants
• 1/4 cup olive oil
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 None large tomato, halved, seeded, finely chopped
• 1 None red onion, finely chopped
• 2 tbsp pitted black olives, finely chopped
• 1 tbsp finely chopped fresh flat-leaf parsley leaves
• 2 tsp finely chopped fresh mint leaves
• 1 tsp lemon zest
• 2 tsp lemon juice

1. Make 4 deep cuts into each eggplant (almost all the way through), leaving tops intact. Combine eggplants and 2 tbsp oil in a medium bowl. Season.
2. Oil a grill plate (or grill) and place over medium-high heat. Cook eggplants, flattening and fanning with the back of a spatula, until eggplants are tender.
3. Meanwhile, dry toast spices in a small frying pan until fragrant. Transfer to a small bowl and let cool. Once cool, add remaining oil and mix to combine. Add remaining ingredients and toss to combine.
4. Serve eggplants topped with tomato mixture. Season.

eggplants, olive oil, ground coriander, cumin, paprika, tomato, red onion, black olives, parsley, mint leaves, lemon zest, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36840 (may not work)