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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.