Eggplant

Eggplant and Chickpea Dip with Mint

1 whole garlic head
1 (1-pound) eggplant, cut in half lengthwise
2 tablespoons sesame seeds, toasted
1 tablespoon chopped fresh mint
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
1/4 teaspoon ground red pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preheat oven to 450°. Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450° for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450° for 30 minutes or until tender, and cool 10 minutes.

Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.

Eggplant with Toasted Spices

1 large eggplant (aubergine), about 1 1/2 pounds
1 teaspoon mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
Pinch of ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
1 tablespoon olive oil
1/2 yellow onion, finely chopped
2 cups cherry tomatoes, halved, or 1 cup tomato sauce
1 tablespoon light molasses
1 garlic clove, minced
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro (fresh coriander)

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Trim the eggplant and cut lengthwise into slices about 1/4-inch thick. Arrange the slices on the rack or broiler pan and grill or broil, turning once, until the eggplant is tender and browned, about 5 minutes on each side. Set aside and keep warm.

In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat until hot but not smoking. Add the spice mixture and cook, stirring constantly, for about 30 seconds. Quickly add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 4 minutes. Season with the salt and pepper.

Transfer the eggplant to a warmed serving dish or individual plates, pour the sauce over, and garnish with the cilantro.