• 2servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large eggplants

  2. 1/4 medium red onion, thinly sliced

  3. 1 tablespoon plus 1 teaspoon kosher salt

  4. 1 tablespoon red wine vinegar

  5. 2 medium tomatoes, sliced

  6. 1/4 cup olive oil

  7. 1/4 cup freshly squeezed lemon juice

  8. 6 basil leaves, finely chopped

  9. 6 mint leaves, finely chopped

  10. 1 scallion, thinly sliced

  11. 1 tablespoon fresh Italian parsley, finely chopped

  12. 1 medium garlic clove, minced to a paste

  13. 1 teaspoon coarsely ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat a charcoal or gas grill to medium high (about 375°F). Add the whole eggplants and allow the skin to char all over, turning every 5 minutes. After about 30 minutes, the eggplants will collapse. Remove to a colander and allow to cool.

  2. Combine onion, 1 teaspoon of the kosher salt, and vinegar in a medium nonreactive bowl. Allow to marinate at least 5 minutes.

  3. Once the eggplant is cool, scoop the flesh from the charred skin and coarsely chop it. Combine eggplant with marinated onions and remaining ingredients. Mix together gently and season well with additional salt and freshly ground black pepper to taste.

  4. Serve at room temperature with grilled pita or baguette toasts.

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