1 large eggplant or several small eggplant
1 plum tomato or handful of small tomatoes, diced
1 1/2 teaspoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving
Heat grill to medium high. Prick the eggplant all over with a fork, put in on the grill and close the cover; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes. If you don’t have a grill handy, roasting the eggplant at 400 for about 20 minutes should do the trick!
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.