- 1 eggplant, about 1 pound
- Half a large tomato or one Roma
- 2 garlic cloves
- 3/4 teaspoon salt
- Few grinds of black pepper
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons vegetable oil
Preheat oven to 350 degrees. Prick the eggplant all over with a fork, and roast on a foil-lined baking sheet until soft, 45 minutes to one hour rotating occasionally . Make a few slashes in the bottom of the eggplant, and drain it in a colander for about 20 minutes. Cool completely.
Cut eggplant open and scrape out flesh and seeds with a fork onto a cutting board, discarding the skin. With a large knife, chop the eggplant flesh into very small bits. Scrape into a medium bowl.
In a food processor, puree the tomato with garlic. Pour puree into bowl with chopped eggplant, add the salt, black pepper, vinegar and vegetable oil. Adjust seasonings to taste.
Serves 4. From Smitten Kitchen