Rustic Eggplant Dip (Melanzanosalata)

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

• 2 small eggplants (1-1/2 lb. total)
• 1 Tbs. plus 1 tsp. extra-virgin olive oil
• 1/4 cup seeded and finely diced fresh tomato
• 2 Tbs. minced yellow onion
• 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 mint
• Kosher salt and freshly ground black pepper

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.