These smoky eggplants are a fast and colorful summer side dish.
Speaking of scoring, dont skip it!
Those slitsallow the eggplants to cook more quickly and evenly.
Credit:Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Ingredients
1cupfresh corn kernels(from 2 [6-oz.
each] ears)
1cupchopped tomato(from 1 small [8 oz.]
tomato)
1/4cupfinely chopped shallot(from 1 large [1 3/4 oz.]
total)Indian eggplants, halved lengthwise
2largegarlic cloves, grated (about 1 tsp.)
2tsp.chili powder
Directions
Preheat grill to medium-high (400F to 450F).
Set aside until ready to serve.
Stir together garlic, chili powder, and remaining 1/4 cup oil and 1 teaspoon cumin a small bowl.
Rub mixture on cut sides of eggplants, rubbing mixture into scored eggplant flesh.
Sprinkle evenly with remaining 1 teaspoon salt.
Transfer grilled eggplants to a large platter.
Serve alongside remaining corn mixture.
