Rustic Roasted Eggplant Dip With Fresh Herbs

• 3 Chinese or Japanese eggplants (slender variety)
• 1 sweet pepper, stemmed and seeded
• 3 T. extra virgin olive oil, divided
• 1/2 cup finely diced Roma tomatoes
• 3 Tbs. onion, minced
• 1-1/2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. fresh lemon juice
• 1 tsp. red-wine vinegar
• 1/2 tsp. chopped fresh oregano or marjoram
• 1/2 tsp. chopped fresh thyme
• 1/2 tsp. chopped fresh basil
• 1 mint leaf, chopped
• 1 t. sea salt
• 1/2 t. ground pepper
• sea salt and freshly ground black pepper

1. Preheat oven to 400 degrees. Wash and cut stems off eggplants. Rub eggplants and pepper with 2 T. olive oil. Season with salt and pepper. Roast for 25-30 minutes.
2. Peel away the charred skin from the eggplant, coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 T. of olive oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, salt, and pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt and pepper if needed. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

chinese, sweet pepper, olive oil, tomatoes, onion, parsley, lemon juice, redwine vinegar, fresh oregano, thyme, fresh basil, mint leaf, salt, ground pepper, salt

Taken from www.epicurious.com/recipes/member/views/rustic-roasted-eggplant-dip-with-fresh-herbs-50107300 (may not work)