My friend Farzad taught me this wonderful way to prepare eggplant. Serve it as an appetizer with some kalamata olives, cut up wedges of pita bread, and a big block of feta cheese.
Yummy Eggplant Dip
1 medium eggplant 3 cloves garlic, chopped bunch basil or parsley, chopped olive oil balsamic vinegar salt and pepper
Rub the eggplant with a light coating of olive oilk and poke it several times with a fork. Roast over a slow fire until the skin is blackened and the flesh is soft. Remove from the fire and cool. Cut the eggplant in half lengthwise and scoop the flesh out onto a cutting board. Chop the flesh into a fine dice. In a small mixing bowl, mix the eggplant, garlic, about 2-3 tablespoons olive oil, chopped basil or parsley, a splash of balsamic vinegar, and salt and pepper to taste. Serve with pita wedges.