adapted from Beirut to Boston


  • 3 TBL extra virgin olive oil
  • 1 TBL lemon juice
  • 1/8 tsp crushed red pepper flakes
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 1 large whole eggplant
  • 1 large red tomato
  • Chopped parsley


  1. Mix oil, lemon juice, garlic, red pepper and salt and pepper.
  2. Heat grill to high.
  3. Poke 10 small holes in eggplant with tip of knife.
  4. Place eggplant and tomato (stem side down) on grill. Cook for 5 minutes and turn tomato upright. Continue to cook for 10 more minutes remove tomato.
  5. Rotate eggplant and cook for 24  minutes or more if needed until soft and cooked on all sides. Eggplant will loss its shapes and look deflated.
  6. Plate and slit eggplant down center. Mash tomato on top of eggplant. With spoon pull meat from eggplant skin. Pour sauce over top and garnish with salt and parsley.