- 1 medium eggplant (about 1 pound)
- ¼ medium onion
- 2 to 3 cloves garlic
- 1 small tomato (3 ounces)
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- ½ teaspoon chopped fresh mint leaves
- ½ teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried
- 1/8 teaspoon dry mustard, or ½ teaspoon prepared mustard
- 1½ tablespoons red wine vinegar
- 1½ teaspoons fresh lemon juice
- ¼ cup olive oil
- ½ teaspoon salt
- Pinch of freshly ground black pepper
- Bread, pita, or crackers, for serving
- Preheat the oven to 450°F.
- Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.
- Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.
- Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.