Ingredients
3 Chinese or Japanese eggplants (slender variety)
1 sweet pepper, stemmed and seeded
3 T. extra virgin olive oil, divided
1/2 cup finely diced Roma tomatoes
3 Tbs. onion, minced
1-1/2 tsp. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 tsp. red-wine vinegar
1/2 tsp. chopped fresh oregano or marjoram
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh basil
1 mint leaf, chopped
1 t. sea salt
1/2 t. ground pepper
sea salt and freshly ground black pepper
Preparation
Preheat oven to 400 degrees. Wash and cut stems off eggplants. Rub eggplants and pepper with 2 T. olive oil. Season with salt and pepper. Roast for 25-30 minutes.
Peel away the charred skin from the eggplant, coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 T. of olive oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, salt, and pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt and pepper if needed. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.
