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.

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

Step 1

Step 2

　　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.Buy the full book from Amazon.