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1
Preheat the oven to 400F.
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2
Cut in half lengthwise: 2 medium eggplants.
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3
Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
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4
Place cut side down on a baking sheet and roast until soft.
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5
Test for doneness at the stem end; the eggplant should be very soft.
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6
Remove from the oven and let cool.
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7
Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree.
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8
Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a puree, 2 to 4 tablespoons chopped parsley or cilantro.
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9
Mix well and taste, adding more salt and lemon as needed.
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10
Use 2 tablespoons chopped mint in place of parsley or cilantro.
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11
Add 1/2 teaspoon crushed toasted coriander seeds.
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12
To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown.
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13
Crush in a mortar and pestle or under a heavy pan.
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14
Add a pinch or two of dried chile flakes.
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15
For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender.
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16
Cut in half, scrape out the flesh, and combine with the other ingredients.
