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1
Light a hardwood charcoal fire.
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2
When the coals are hot, create a bed of embers and set the eggplants and onions directly on it.
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3
Cook, turning occasionally, until the eggplants and onions are tender but not falling apart, about 15 minutes for the eggplants and 25 minutes for the onions.
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4
Transfer the vegetables to a baking sheet to cool, brushing off any embers.
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5
Meanwhile, in a medium cast-iron skillet, heat 1 tablespoon of the olive oil.
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6
Add the pine nuts and toast over moderately high heat, stirring, until golden, about 5 minutes.
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7
Transfer to a plate.
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8
Add the rosemary and thyme to the skillet and cook over moderately high heat, stirring, until fragrant and just crisp, about 3 minutes.
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9
Transfer the herbs to another plate and let cool.
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10
Coarsely chop the herbs.
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11
Slit open each eggplant and scoop the flesh into a food processor; discard the skins.
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12
Peel and quarter the onions and add to the processor; discard the skins.
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13
Add the pine nuts to the processor and puree until smooth.
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14
Wipe out the skillet and heat the remaining 1 tablespoon of oil in it.
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15
Add the baba ghanoush and cook over moderate heat, stirring, until thickened, 6 minutes.
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16
Scrape into a serving bowl and let cool slightly.
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17
Stir in the garlic, lemon juice and chopped herbs; season with salt and pepper.
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18
Drizzle with olive oil and serve warm with grilled country bread.
