When tomatoes are in season, this North African “ratatouille” salad is always part of our Middle Eastern mezze assortment. If you want, add roasted red pepper strips to the salad.
Prick each eggplant in a few places with a fork.
Place the onion, garlic, spices, and lemon juice in a food processor or blender and process until completely liquefied. Pour over the eggplant.
Add the olive oil, tomatoes, and parsley; mix gently with your hands so that the eggplant doesn’t break down. Season to taste with salt and pepper. Taste and add more lemon juice and spices if needed.
© 1998 Joyce Goldstein. All rights reserved.