Ottolenghi-inspired burnt aubergine

We had one eggplant left, and I figured, why not try one of those recipes from the Ottolenghi cookbook that we haven't tried before? There is one in there that essentially broils the crap out of an eggplant and mixed with fresher flavors, and that's what I wanted. Here's the original recipe, ish:

https://thehappyfoodie.co.uk/recipes/burnt-aubergine-with-yellow-pepper-and-red-onion

I have to say, true to typical-Alex-form, I didn't manage to follow the recipe for very long. But, our version was totally inspired by Ottolenghi's!

One of the things this salad relied on was one of those amazingly sweet little red onions. I don't know if you could do it with those big supermarket red onions, but I hear that soaking the cut onions in cold water can take away some of the bite of a fresh onion. The little fresh guys we got don't need that. It's amazing. I can't stop raving about these onions.

The interesting thing is that the eggplant sort of disappears into the dish, just adding some smoky flavor and a little bit of thickening texture to the dressing. So good. Definitely my newest favorite way to eat eggplant.

Broiled eggplant with herb oil
1 eggplant
1 small red onion
~1C cherry tomatoes, halved
~1/2C fresh parsley, chopped roughly
~1/2C fresh basil, chopped roughly
~1/4C fresh oregano
~1tsp cumin seeds
~1/2tsp red pepper flakes
~2-4tbs olive oil
Juice of half a lemon
Several pinches of salt

Line a baking pan with tin foil (this step is unnecessary if your baking pans are clean enough. Mine are so well "seasoned" that you'll get a lot of smoke if you don't cover up the seasoned bits...), and broil your eggplant until it's soft and the skin is burned and cracked, turning a few times. I think it took us about 15 minutes, turning it every 5.

Cut the tomatoes in half, deposit in a big bowl. Cut the onion in half, then each half in half lengthwise, and slice into little quarter-rings. Add to the boil. Salt, lemon juice in the bowl.

Pour a hefty couple glugs of olive oil into a small pan. Add the cumin seeds and red pepper flakes, and heat that until it smells awesome. Then add in the fresh herbs, and stir those around for maybe a minute, taking the pan off the heat. The idea is that you're flavoring the oil, not cooking the herbs.

As you're doing that, scrape the eggplant innards out of it's burned and cracked skin. Chop roughly and add to the bowl; season with some salt, mix with the tomatoes and onions.

Pour the warm oil and herbs over the eggplant mixture. Stir to combine. Taste, and adjust salt and lemon juice as necessary.

We ate this as a salad, but it would also be SO GOOD over toast.