Ingredients
Preparation
Step 1
Prick the eggplant several times with a fork (this is important—the first time I made this dish I didn’t do it, and the eggplant exploded). On a grill, or in a cast-iron skillet set over high heat or under a broiler, roast the eggplant on all sides until the skin blackens, the juices turn syrupy, and the pulp feels completely soft. This takes 15-20 minutes in a skillet or under the broiler; you’ll want to turn the eggplant every 4–5 minutes.
Step 2
When the eggplant is cool enough to handle, peel off and discard the skin (it will flake off in pieces). Slice the eggplant in half, scrape out the pulp, and roughly chop the flesh. Add the onion, garlic, tomato, olive oil, lemon juice, parsley, and basil and season with salt and pepper; stir until smooth. You may add more olive oil or lemon juice to taste.
