½serrano chili(stemmed, seeded and finely chopped)
2tablespoonsfresh parsley(chopped)
¼teaspoonfresh mint(chopped)
½teaspoonfresh oregano(chopped)
1 ½teaspoonred wine vinegar
1teaspoonlemon juice
¼cupolive oil
⅛teaspoonsalt
Instructions
Preheat oven to 450 degrees. Pierce eggplant with a sharp knife or fork, place on a baking sheet and roast for approximately 45-50 minutes until soft throughout.
Let cool 10 minutes. Slit open and scoop out the pulp. Coarsely chop the pulp and put in a medium bowl.
Add remaining ingredients and stir until well blended. Serve immediately or refrigerate and use within a week. I recommend letting it sit in the fridge for at least 30 minutes before serving.