Grilled Eggplant and Tomatoes With Chermoula

• 1 recipe chermoula (see recipe)
• 2 long Asian-style eggplants
• 4 medium tomatoes, halved
• 2 to 4 tablespoons olive oil, as needed

1. Prepare a hot grill.
2. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil.
3. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil.
4. Grill the eggplant on both sides until soft and charred.
5. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
6. Transfer the grilled vegetables to a platter.
7. Spoon chermoula over the top.
8. Serve hot or at room temperature.

recipe chermoula, eggplants, tomatoes, olive oil

Taken from cooking.nytimes.com/recipes/1015147 (may not work)