Ingredients

Serves 6 as a first course

　　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

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Wrap garlic cloves in aluminum foil. Prick eggplant all over. On a baking sheet roast garlic and eggplant in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and continue to roast eggplant until blackened and collapsed, about 45 minutes more.

　　

Step 3

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.

　　

Step 4

With a large spoon scrape eggplant flesh from skin, discarding skin, and chop coarse. Peel garlic cloves and with flat side of a knife mash to paste. 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. Salad may be made 2 days ahead and kept chilled, covered.

　　

Step 5

Sprinkle salad with remaining 2 tablespoons mint and serve at room temperature.