Charred Eggplant Salad

• 8 Japanese eggplants (about 3 pounds)
• 1 large red bell pepper, roasted, peeled and chopped
• 1 head garlic, roasted, peeled and mashed
• 2 Tbs. capers, rinsed and coarsely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 2 Tbs. chopped fresh coriander
• 2 Tbs. chopped fresh mint
• 1 tsp. cumin seed, toasted and ground
• 2 Tbs. balsamic vinegar
• 1 to 2 Tbs. fresh lime juice
• 3 Tbs. extra virgin olive oil
• Salt and freshly ground black pepper to taste

1. Char eggplants directly over flame on all sides.
2. Place in bowl and cover with plastic wrap.
3. Let stand for 10 minutes.
4. Carefully peel off charred skin.
5. Roughly chop eggplants and place in glass bowl with remaining ingredients.
6. Season to taste.

eggplants, red bell pepper, garlic, capers, olives, fresh coriander, fresh mint, cumin, balsamic vinegar, lime juice, extra virgin olive oil, salt

Taken from www.vegetariantimes.com/recipe/charred-eggplant-salad/ (may not work)