- 1 large eggplant (about 1½ pounds)
- ¼ cup olive oil
- ½ teaspoon salt
- 2 teaspoons red wine vinegar
- Lemon slices or sprigs of fresh mint or parsley, for garnish
- Bread, pita, or crackers, for serving
- Preheat the oven to 450°F.
- 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 1 hour. Remove and set aside until cool enough to handle.
- Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the pulp and transfer it to a medium-size bowl.
- Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended. Leave in the bowl, or transfer to a platter and shape into a loaf. Cover the salad and refrigerate for several hours or overnight.
- To serve, garnish with the lemon slices or herb sprigs, and accompany with bread.