Ingredients

The following ingredients have 4 Servings
  • 1 Small eggplant (approximately 3/4 pound)
  • 1/4 Medium onion (finely chopped)
  • 1 or 2 clove garlic (finely chopped)
  • 1/2 serrano chili (stemmed, seeded and finely chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 teaspoon fresh mint (chopped)
  • 1/2 teaspoon fresh oregano (chopped)
  • 1 1/2 teaspoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1/4 cup olive oil
  • 1/8 teaspoon salt

Instruction

  • Preheat oven to 450 degrees. Pierce eggplant with a sharp knife or fork, place on a baking sheet and roast for approximately 45-50 minutes until soft throughout. 
  • Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.
  • Add remaining ingredients and stir until well blended. Serve immediately or refrigerate and use within a week. I recommend letting it sit in the fridge for at least 30 minutes before serving.