Algerian Eggplant

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon crushed red chili flakes
• 1/2 cup lime juice
• 8 cloves of garlic, minced (4 teaspoons)
• 1 cup minced cilantro
• 3 pounds eggplant, peeled and cut lengthwise into 1-inch-thick slices
• 1 pound plum tomatoes, cut in half lengthwise
• 4 medium green peppers, halved and seeded
• 2 small jalapeño peppers, halved and seeded
• sea salt, to taste

To make marinade, in a bowl, combine the olive oil, turmeric, cumin, red chili flakes, lime juice, garlic and half of the cilantro. Gently toss and marinate the eggplant, tomatoes, green peppers and jalapeño peppers in the marinade at room temperature for at least 30 minutes.

Preheat the grill so that you can hold your hand 4 inches above the surface for a count of 4 seconds. Grill all of the vegetables for 4 to 5 minutes on each side until cooked but not mushy.

Chill the vegetables completely. Cut the tomatoes into wedges, cut the eggplant and green peppers into bite-size pieces and mince the jalapeño peppers. Gently toss all the vegetables together with the remaining cilantro. Season with the salt.