An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
- Yield: Makes 3 1/2 cups
Photography: Anna Williams
Source: Martha Stewart Living, March 2001
- 2 purple-globe eggplants, (1 1/2 pounds each)
- 1/4 cup minced onion
- 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 freshly squeezed lemon juice
- Coarse salt and freshly ground pepper
- Pita or rye bread, for serving
Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.