Ingredients
- 2 small eggplants (1-1/2 pound total)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/4 cup seeded and finely diced fresh tomato
- 2 tablespoons minced yellow onion
- 1-1/2 teaspoons chopped fresh flat-leaf parsley
- 1 teaspoon fresh lemon juice
- 1 teaspoon red-wine vinegar
- 1/2 teaspoon chopped fresh oregano or marjoram
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh mint
- Kosher salt and freshly ground black pepper
Directions
Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding, and rub all over with 1 tablespoon of the oil. Grill them covered, turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. You can also prick eggplant and bake in the oven until soft at 350 degrees. Let cool. Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 teaspoon oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.