Speaker: This recipe is for eggplant salad uses exotic flavors of Northern Africa. To make the marinade, to a KitchenAid Blender, add a quarter cup of extra-virgin olive oil. One tea spoon of turmeric. One tea spoon of ground cumin, half a tea spoon of red chili flakes. Half a cup of lime juice. Eight cloves of garlic, and half a cup of cilantro. Pulse until blended.
Now, prep the vegetables to be grilled. First, peel and cut three pounds of eggplant length wise and into one inch thick slices. Next, cut three plump tomatoes and half lengthwise. Then halve and seed four medium peppers. And cut the top end of and then have one jalapeño. Toss the marinade over the vegetables and allow it to sit for at least thirty minutes to let the flavors melt.
Now, pre-heat the KitchenAid Grill to medium. Grill all the vegetables for about four to five minutes, until cooked but not mushy. Chill the vegetables and then cut into bite size pieces. Add the grilled vegetables to a serving platter and garnish with lemon juice, olive oil and salt. Eggplant salad, enjoy.
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