½ teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried
1/8 teaspoon dry mustard, or ½ teaspoon prepared mustard
1½ tablespoons red wine vinegar
1½ teaspoons fresh lemon juice
¼ cup olive oil
½ teaspoon salt
Pinch of freshly ground black pepper
Bread, pita, or crackers, for serving
1. Preheat the oven to 450°F.
2. Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.
3. Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.
4. Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerate for up to 1 week.
Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.