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Preparation info
- Difficulty
Easy
Appears in
By David Tanis
Published 2008
Grilling the eggplant gives this spread a faint smoky flavor.
Ingredients
6 - Salt and pepper
- Juice of
1
Method
Put the eggplants under the broiler, over an open flame, or over hot coals and cook for 10 minutes or so, turning frequently, until the skins are blackened and the flesh is soft. Set aside to cool.
Cut the eggplants lengthwise in half and scrape the flesh from the skins. Chop the eggplant flesh coarsely with a knife and put it in a bowl. Pour off or blot any juices, and season with salt