Eggplant Salad (aka Baba Ghanoush) – Zamos style

This recipe has countless variations, so I present the version that mom taught me. Some people add tahini, but I think that ruins it–I like the zingy flavor this version has. This recipe is best made in late summer, when you have the grill going.

• 2 or more pounds eggplant, preferably small tender ones
• 3 bell peppers, green or red
• 1/2 red onion, diced finely
• 1 lemon, juiced
• 1/3 c. good olive oil
• 2 Tbsp. fresh parsley, chopped finely
• salt and pepper – be generous with both
• 1/2 tsp. ground coriander
• pinch of sugar
• pinch of cayenne

Place the eggplants and 2 of the bell peppers on the grill and roast until blackened all over. You can use a gas stove or a broiler, but make sure to pull the batteries out of the smoke detector! Remove from the grill and place in a plastic bag for several minutes until they’re cool enough to handle. Remove the roasted skins from the eggplants and peppers, and chop them finely into a bowl. Rinse the onion in cold water to reduce its stinkiness, then add to the bowl. Mix in the olive oil, lemon juice, parsley, sugar, salt and pepper, sugar, and cayenne. Don’t be shy with the salt or olive oil. Chop the remaining pepper and stir it in unroasted. Serve with toasted pita triangles or yummy bread. This goes over great at potlucks.