Ingredients

1 large eggplant (about 1-1 1/2 pounds)

　　1/2 small red onion, finely chopped

　　1 garlic clove, minced

　　1 ripe tomato, peeled, seeded, and diced

　　2-3 tablespoons extra-virgin olive oil

　　1 tablespoon fresh lemon juice

　　1 tablespoon chopped fresh parsley

　　2 tablespoons chopped fresh basil (about 2 stems’ worth), optional

　　Salt and pepper

　　

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.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.