This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.
Recipe information
Yield
makes 3 1/2 cups
Ingredients
2
purple globe eggplants (1 1/2 pounds each)
1
/4 cup minced onion (about 4 ounces)
2
plum tomatoes, seeded, finely chopped
1
/4 cup roughly chopped fresh flat-leaf parsley
1
/2 cup extra-virgin olive oil
1
1/2 teaspoons fresh lemon juice
Salt and freshly ground pepper
Pita or rye bread, for serving
Need to make a substitution?
Preparation
Step 1
Roast the eggplants; peel away the blackened skin.
Step 2
Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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