Charred Eggplant Salad

Ingredients

• 2 large eggplants
• 1/4 medium red onion, thinly sliced
• 1 tablespoon plus 1 teaspoon kosher salt
• 1 tablespoon red wine vinegar
• 2 medium tomatoes, thinly sliced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 basil leaves, finely chopped
• 6 mint leaves, finely chopped
• 1 scallion thinly sliced
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ground black pepper
• Pita bread

Directions

1. Warm a grill or a roomy cast-iron skillet over medium high heat. Set the eggplants on the hot surface and cook them for about 6 minutes on each side, until the skins have tightened and the centers feel very soft. The full cooking time should land somewhere between 24 and 30 minutes. Once they’re ready, move them off the heat and let them cool for a few minutes.
2. Put the sliced onion in a medium bowl, then scatter a teaspoon of the salt over it and add the vinegar. Leave the onion to sit for at least 5 minutes, though a longer rest is even better.
3. Once the eggplant is cool enough to handle, peel away the skins and coarsely chop the soft flesh. Spoon it into a large bowl with the remaining ingredients and stir everything together well, then fold in the onion and its vinegar.
4. Serve with warm pita bread.