Preparation

• Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

  Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or烤皮塔饼.

Make Ahead Tips

The eggplant can be grilled or broiled several hours or up to 2 days before making the salad. For best flavor, make the dip a day ahead.

Can’t grill the eggplant? Use the oven.

Tobroil the eggplants，将架子放在烤架6英寸处，然后将肉鸡加热到高。用箔纸在有边缘的烤盘上排成一板。用削皮刀刺一次茄子，以防止它们爆炸。将它们放在烤盘上，然后用1汤匙摩擦。橄榄油。烤一次，直到皮肤被烧成斑点，果肉变软25至30分钟。

If your oven doesn’t have a broiler element, you can烤茄子instead. Position a rack in the center of the oven and heat the oven to 450°F. Prick and oil the eggplants as directed above. Roast until the skins are wrinkled and the eggplant flesh is very soft, about 1 hour.