Slow-Grilled Eggplant

Ingredients

• 4 eggplants, 10 to 12 ounces each
• 1 tablespoon lemon juice, strained
• ¼ teaspoon fine salt
• ⅛ teaspoon sugar
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon dried oregano
• 1 ½ teaspoons olive oil
• 2 tablespoons minced parsley leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    95 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 3 grams protein; 152 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
2. Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
3. Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
4. Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.

• Charwood available from Nature’s Own, 453 South Main Street, Attleboro, Mass., 02703, (508) 226-4710.

1 hour 15 minutes