Ingredients

The following ingredients have 1 Servings
  • 1 large eggplant
  • 1 plum tomato, 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

Instruction

  • 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.
  • 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.