A smoky tasting appetizer perfect for when you have extra eggplants.
2 whole big eggplants
4 tablespoons olive oil
Salt and black pepper, to season
Rustic crackers or pita chips, for serving
Preheat grill to high direct heat, or oven to 450°F.
Use a fork to poke some holes in the eggplant. Then place whole eggplants, as is, directly on grill grates, or on a sheet pan in the oven.
Rotate eggplants one-quarter turn every 10 minutes for approximately 40 to 50 minutes, or until all of the skin is charred to a crisp and eggplants have blown steam like a kettle and shrunken in size by at least half.
Let cool in a large bowl, then remove skin and discard (while keeping all of the eggplant liqueur in the bowl). Use a double-bladed chopper or similar facsimile to chop into a fine mush.
Add oil, salt, and pepper and blend thoroughly with a fork. Serve with rustic crackers or pita chips. Enjoy!