This spiced sweet and smoky salad is terrific as is, or add a handful of your favorite chopped herb: parsley, basil, cilantro or mint are all ideal. You can make the salad up to 2 days ahead so it’s perfect for summer parties.
2 medium (1-pound) eggplant, cut lengthwise into 3/4-inch-thick planks
4 ears sweet corn, husked
Prepare a grill for medium heat cooking. In a small bowl, whisk together oil, lemon juice and berbere. Brush eggplants and corn generously with mixture. Set remaining mixture aside. Grill eggplants and corn, flipping eggplants and turning corn occasionally, until both are nicely browned and softened, about 8 minutes total. Let cool.
Remove kernels from corn by standing each cob up on a cutting board and slicing down the cob with a sharp knife. Transfer kernels to a large bowl. Cut eggplant into bite-size pieces and add to the bowl. Add reserved oil mixture and toss gently. Serve immediately, or transfer to an airtight container and refrigerate for up to 2 days.
Per Serving:170 calories (100 from fat), 12g total fat, 1.5g saturated fat, 10mg sodium, 17g carbohydrates, (5 g dietary fiber, 6g sugar), 3g protein.
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