Arabic Eggplant

• 2 pounds eggplant, cut crosswise into 1/2-inch slices
• 1 tablespoon kosher salt
• 2 ripe tomatoes, peeled
• 1/4 cup olive oil
• 2 cloves garlic, roasted and peeled
• 1/2 teaspoon ground cumin seed
• 1 teaspoon sweet paprika
• 1/2 cup lemon juice
• 1/2 cup coriander leaves

1. Put the eggplant in a colander.
2. Add the salt and toss.
3. Set aside to drain for 30 minutes.
4. Core, seed and dice the tomatoes over a bowl.
5. Set the juice and tomatoes aside.
6. Rinse eggplant under cold water.
7. Pat dry.
8. Brush both sides of the eggplant with olive oil and grill over hot coals until golden.
9. Set aside to cool.
10. Combine the tomatoes, garlic, cumin, paprika and lemon juice in a large salad bowl.
11. Add the eggplant and toss.
12. Season to taste with salt and pepper.
13. Garnish with coriander leaves.
14. Serve as a first course.

eggplant, kosher salt, tomatoes, olive oil, garlic, ground cumin, sweet paprika, lemon juice, coriander leaves

Taken from cooking.nytimes.com/recipes/8344 (may not work)