Recipe courtesy of Bob Blumer
Total:
35 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place whole eggplants directly on grill directly over medium-high heat source.

Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

Let cool, then remove and discard skin. Place remaining eggplant in a bowl.

Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

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