Eggplant Cooked in the Coals

Eggplant being cooked in a fireplace.
Whether you have a fireplace or grill, this is a recipe worth trying in the summertime. Created by our friend, Chef Jennifer Sherman.
2-4 whole eggplants, depending on the size
best are the elongated Italian or Speckled Sicilian
salt and black pepper
¼ cupextra virgin olive oil
1clove garlic, pounded or put through a garlic press
2 Tbllemon juice
6 sprigs cilantro, coarsely chopped
6sprigs 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.