Slow-Grilled Eggplant

1. 1

   Begin a Charwood fire (see note) and allow the coals to turn to ash.

2. 2

   You will need a supply of coals to keep a steady heat for about 1 hour.

3. 3

   Prick each eggplant once with a toothpick.

4. 4

   Place far enough from the coals so that they will cook slowly and evenly.

5. 5

   Turn as each side becomes black and soft, about 40 minutes total.

6. 6

   Remove from heat when black on all sides.

7. 7

   Transfer to a serving dish.

8. 8

   Peel off skin on the top side.

9. 9

   Set aside to cool for 5 minutes.

10. 10

    Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl.

11. 11

    Whisk in the olive oil.

12. 12

    Set aside.

13. 13

    Place each eggplant on an individual dish, peeled side up.

14. 14

    Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp.

15. 15

    Drizzle some of the lemon vinaigrette over each.

16. 16

    Gently mix it into the pulp with a fork.

17. 17

    Top each with parsley and serve.

18. 18

    To be eaten as if it were a baked potato.

* Per serving · 4 servings · Values may vary.

No additional tips available.