1. Lightly rub whole eggplants with cooking oil and pierce their skins in two or three places with a fork to keep them from exploding. 2. To roast the eggplants on a grill, place them directly over very hot coals for 10-15 minutes, turning occasionally. When skins turn black (not charred or blistered), position the eggplants away from the fire and continue to cook until very soft, 20-25 minutes. Or, roast the eggplants in a 400 degree oven for about 45 minutes. 3. Slice cooled eggplants in half lengthwise. Using a large spoon, scrape the inside flesh into the bowl of a food processor or a blender. 4. Add remaining ingredients and blend until creamy. ---------------------------------------------------------------------------
Nutrition
Ingredients
