Grilled Rumanian Eggplant Puree

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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2 eggplants

1/3 cup olive oil

1/2 teaspoon fresh ground black pepper

1/2 teaspoon salt

Rustic crackers or home-made crostini


  1. Place whole eggplants directly on grill directly over medium-high heat source.
  2. 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.
  3. Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
  4. 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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