Grilled Eggplant

• 2 whole eggplants, 250 g (about 9 oz.) each

Blister the skin of the eggplants over a hot wood fire. When the skin is charred, but the flesh is still somewhat firm, wrap the eggplants in foil and set them aside for½ hour to finish cooking from the residual heat. Open the foil packet and remove the skin. Cut each eggplant in quarters, lengthwise.