Jamaican Eggplant Mash-Up

2 large eggplants (2 pounds total), cut into 1-inch-thick rounds
Sea salt
Pepper
1/4 cup extra-virgin olive oil
1 medium shallot, minced
3 garlic cloves, minced
1 1/2 tablespoons Madras curry powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
3 cups thinly sliced Savoy cabbage (9 ounces)
1 pint multicolored cherry tomatoes, halved
1 red bell pepper, diced
1/3 cup chopped parsley, plus leaves for garnish
1/4 small red onion, minced
1/4 cup chopped mint, plus leaves for garnish
1/4 cup chopped cilantro, plus sprigs for garnish
2 tablespoons fresh lime juice

Arrange the eggplant rounds in a single layer on a wire rack set on a rimmed baking sheet. Sprinkle with salt, cover with a second baking sheet and let stand for 1 hour. Pat dry.

Light a grill or preheat the broiler. Season the eggplant with salt; brush with 2 tablespoons of the oil. Grill over moderate heat, turning once, until tender, 8 to 10 minutes. Transfer to the rack to cool. Cut into 1-inch pieces.

Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil. Add the shallot, garlic, curry powder, oregano and cumin and cook over moderate heat, stirring, until softened, about 2 minutes. Add the cabbage and cook until softened, 3 minutes.

In a bowl, combine the eggplant, cabbage, tomatoes, bell pepper, parsley, onion, mint, cilantro and lime juice; season with salt and pepper. Top with parsley and mint leaves and cilantro sprigs and serve.

from: foodandwine.com