1 ½ - 2 lbs eggplant (about 2 medium eggplants)
1 tablespoon olive oil
Zest from ½ lemon
½ teaspoon salt
2 tablespoons lemon juice (approx 1 lemon)
1 clove garlic, minced
Freshly ground black pepper
2 tablespoons minced shallot (approx ½ medium shallot)
¼ - ½ teaspoon red chili flakes (anaheim, aleppo, etc)
½ cup mint, parsley, cilantro or basil (or a mix), roughly chopped
Cut the eggplants in half, and score their fleshy side with the tip of a knife in a cross hatching pattern of diagonal lines. Salt the scored sides, and let them sit cut-side-up for 20 minutes. Meanwhile, preheat your oven to 400º F.
Once the eggplants have rested, turn them over and squeeze their sides to release any juices. Brush all fleshy sides with olive oil, and arrange cut side down on a parchment lined baking sheet. Roast in the oven for 40-50 minutes, or until soft throughout. Remove from the oven and let cool for 20 minutes, then use a spoon to scoop out the pulp into the bowl of a food processor or blender.
Add all remaining ingredients except the herbs, and process until relatively smooth. Check for seasoning and adjust with more salt and/or lemon juice. Finally, add your herbs, and process until they are integrated throughout.
Transfer to a bowl and serve with a drizzle of olive oil and additional herbs to garnish if desired. Enjoy with flatbreads (like our Rye Flatbread recipe), toast, crackers, or vegetables.