Grilled Baby Eggplants With Tomato-Corn Relish
The tomato-corn relish is our favorite part of this recipe, and it's a versatile topping for all sorts of grilled items, from steak to fish.
Ingredients
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1 cup fresh corn kernels (from 2 [6-oz. each] ears)
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1 cup chopped tomato (from 1 small [8 oz.] tomato)
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1/4 cup finely chopped shallot (from 1 large [1 3/4 oz.] shallot)
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1 1/2 Tbsp. fresh lime juice (from 2 limes)
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1 Tbsp. seeded and finely chopped serrano chile (from 1 medium [1/2 oz.] chile)
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1 tsp. honey
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1/4 cup, plus 2 Tbsp. olive oil, divided
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1 1/2 tsp. kosher salt, divided
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1 1/4 tsp. ground cumin, divided
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8 large (1 1/2 lb. total) Indian eggplants, halved lengthwise
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2 large garlic cloves, grated (about 1 tsp.)
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2 tsp. chili powder
Instructions
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Preheat grill to medium-high (400°F to 450°F). Meanwhile, stir together corn, tomato, shallot, lime juice, chile, honey, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the cumin in a small bowl. Set aside until ready to serve.
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Using tip of a paring knife, score cut sides of eggplant halves 1/2 inch deep in a crosshatch pattern. 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.
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Place eggplant halves, cut sides down, on oiled grates; grill, covered, until tender and charred in spots, 4 to 6 minutes per side.
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Transfer grilled eggplants to a large platter. Top each eggplant half with about 1 tablespoon corn mixture, along with any juices pooling at bottom of bowl. Serve alongside remaining corn mixture.
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