Grilled Rumanian Eggplant Puree

1. 1

   Place whole eggplants directly on grill directly over medium-high heat source.

2. 2

   Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.

3. 3

   Let cool, then remove and discard skin.

4. 4

   Place remaining eggplant in a bowl.

5. 5

   Use a hand chopper to chop finely.

6. 6

   Blend in oil, salt and pepper.

7. 7

   Serve with rustic crackers or home-made crostini.

* Per serving · 4 servings · Values may vary.

No additional tips available.