ROASTED EGGPLANT AND TOMATOES

Roasted Eggplant and Tomatoes image

Provided by Martha Stewart

Time 1h10m

Yield Makes 1 1/4 cups

Number Of Ingredients 9

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1 pound slim, tender eggplants (about 4 Japanese or 2 Italian)
2 medium plum tomatoes (8 ounces)
1 to 2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped
4 1/2 teaspoons peeled and minced shallot
2 teaspoons finely chopped fresh mint
2 tablespoons chopped cilantro
2 to 3 teaspoons fresh lime juice
3 teaspoons mustard oil or fruity, good-quality extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool.
When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice, and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days.
Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.