Ingredients

makes 2 cups

　　2 medium eggplants

　　Salt

　　Fresh-ground black pepper

　　Olive oil

　　2 tablespoons fresh lemon juice

　　1 garlic clove, peeled and pounded to a purée

　　2 to 4 tablespoons chopped parsley or cilantro

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Cut in half lengthwise: 2 medium eggplants.

　　

Step 3

Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.

　　

Step 4

Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.

　　

Step 5

Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.

　　

Step 6

Mix well and taste, adding more salt and lemon as needed.

　　

Variations

Step 7

Use 2 tablespoons chopped mint in place of parsley or cilantro.

　　

Step 8

Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.

　　

Step 9

Add a pinch or two of dried chile flakes.

　　

Step 10

For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.

　　The Art of Simple Food