- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
2 eggplants
1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
Rustic crackers or home-made crostini
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.
