Coriander Eggplant Salad

• 6 garlic cloves, unpeeled
• 1 large eggplant (about 1 1/2 pounds)
• 3/4 teaspoon cuminseed
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 2 medium vine-ripened tomatoes, peeled, seeded, and chopped (about 1 cup)
• 3 tablespoons chopped fresh coriander
• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons olive oil
• 1 1/2 teaspoons minced peeled fresh gingerroot
• 1/2 teaspoon paprika
• coarse salt to taste
• 4 tablespoons minced fresh mint leaves

1. Preheat oven to 400F.
2. Wrap garlic cloves in aluminum foil.
3. Prick eggplant all over.
4. On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender.
5. Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more.
6. While eggplant is roasting, in a small skillet dry-roast seeds over moderate heat, shaking the skillet, until fragrant, being careful not to burn them, and in a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine.
7. With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse.
8. Peel garlic cloves and with flat side of a knife mash to paste.
9. In a bowl stir together eggplant, garlic paste, spice mixture, tomatoes, fresh coriander, lemon juice, oil, gingerroot, paprika, salt, and 2 tablespoons mint until combined well.
10. Salad may be made 2 days ahead and kept chilled, covered.
11. Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature.

garlic, eggplant, cuminseed, fennel seeds, coriander seeds, tomatoes, fresh coriander, lemon juice, olive oil, gingerroot, paprika, salt, mint leaves

Taken from www.epicurious.com/recipes/food/views/coriander-eggplant-salad-12480 (may not work)