2 large eggplants
1 medium hot pepper – optional
2 cloves garlic
1 bunch parsley
2 stems mint – optional
Juice of 1-2 lemons
½ cup olive oil
½ teaspoon paprika
Salt (approximately 1 teaspoon) and pepper to taste
Preheat a broiler or grill and broil or grill the whole eggplants, turning occasionally, until the outside is thoroughly charred and the flesh is soft. Set aside to cool.
If using the hot pepper, put it over a flame and roast, turning occasionally, until the skin has bubbled off the flesh. Wrap in paper towel and set aside to cool. When cool, wipe or wash off the skin and remove the stem and seeds.
Scrape the flesh out of the eggplants and put in the container of a food process. Add the onion, peeled and quartered, the hot pepper, the garlic cloves, peeled, the leaves from the parsley and mint, the lemon juice, most of the olive oil, paprika, salt and pepper. Pulse processor until mixture is finely chopped but not pureed. Taste and adjust seasons (lemon juice, paprika, salt and pepper) to taste. Put in a bowl and refrigerate for a couple of hours. Serve with chips, pita bread or vegetables.