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Categories:
eggplant onion garlic tomato flat leaf mint leaves oregano dry mustard red wine vinegar lemon juice olive oil salt ground black pepper Bread
Viewed: 111 - Published at: 10 years agoIngredients
- 1 medium eggplant (about 1 pound)
- 1/4 medium onion
- 2 to 3 cloves garlic
- 1 small tomato (3 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1/2 teaspoon chopped fresh mint leaves
- 1/2 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried
- 1/8 teaspoon dry mustard, or 1/2 teaspoon prepared mustard
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- Bread, pita, or crackers, for serving
Method
- Preheat the oven to 450F.
- Prick the eggplant once with a knife.
- Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes.
- Remove and set aside until cool enough to handle.
- Slit the eggplant open lengthwise and scrape the pulp from the skin.
- Coarsely chop the pulp and transfer it to a large bowl.
- Coarsely chop the onion, garlic, and tomato.
- Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper.
- Stir to blend.
- Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.
