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.
Recipe courtesy of Bob Blumer