| Ingredients | |
|---|---|
| 2-4 | whole eggplants, depending on the size best are the elongated Italian or Speckled Sicilian |
| – | salt and black pepper |
| ¼ cup | extra virgin olive oil |
| 1 | clove garlic, pounded or put through a garlic press |
| 2 Tbl | lemon juice |
| 6 | sprigs cilantro, coarsely chopped |
| 6 | sprigs parsley, coarsely chopped |
Make this delicious eggplant spread only in the height of summer when the eggplants are sweet and creamy. They are delicious roasted in the coals because they take on an earthy smokiness.
Place eggplants whole on top of a bed of coals in a grill or fireplace. Let roast, turning frequently, until tender and beginning to juice. Put aside to cool. You can also do this on top of a gas burner if you don’t have a fire.
When cool enough to handle, split the eggplants open and scoop out the soft, cooked flesh. Place on a cutting board and chop until it is a chunky paste. In a mixing bowl, combine the eggplant, and remaining ingredients. Add salt and black pepper to taste. Adjust seasonings and olive oil.
Serve as a dip for vegetables or on toasts with a sprinkle of parsley on top.
