From the “Chez Panisse” cookbook. A simple way to serve eggplant.
1 large globe eggplant kosher salt and freshly ground pepper olive oil 2 shallots balsamic or red wine vinegar 1 clove garlic 1/4 cup finely chopped parsley or cilantro Grilled to toasted bread
Peel the eggplant and cut into 1-inch cubes. Place the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous drizzle of olive oil. Sprinkle with a few tablespoons water, cover tightly with foil, and bake in the oven for 30 to 40 minutes, until very soft.
While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. Peel and mince the garlic and add it to the shallots.
When the eggplant is done, remove the foil, add the shallot and garlic mixture to the pan and mash it all together with a fork. Let it cool to room temperature.
Stir in the chopped parsley or cilantro (or a combination of both) and adjust seasoning. Add additional olive oil and vinegar to taste. Serve on grilled bread.