EGGPLANT SALAD WITH SAUTEED ONIONS, GARLIC AND TOMATOES

Steps:

• Preheat broiler or heat the grill to medium.
• With a fork, prick the eggplants 4 or 5 times, rather deeply.
• Broil or grill them, turning several times, until very tender, about 20 minutes (when they are done, they will look collapsed and the skin will be black).
• Meanwhile, prepare the tomatoes by cutting an "X" in the bottom of each, then blanching in boiling water about 30 seconds (this will allow you to easily remove the skins); transfer to an ice water bath.
• Remover almost immediately and pull off skins; halve the tomatoes, squeeze out the juice and seeds, then chop (you should have about 1 1/4 cups).
• Remove the eggplants from the broiler or grill, cut in half lengthwise, then scoop out the pulp; chop fine (you should have about 1 1/2 cups).
• Saute the onion in oil over medium heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes.
• Add garlic, stir in turmeric, then the tomatoes; season with salt and pepper.
• Cook until thick, stirring often, about 7 minutes.
• Add eggplants, reduce heat and cook, stirring often, about 5 minutes; if you like stir in the tomato paste, then adjust seasonings.
• Serve, hot or warm, in a shallow bowl, with garnishes, as desired.