Sauced: Melitzanosalata Recipe

• 2 large eggplants, each poked uniformly over surface with fork
• 3 tablespoons freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/2 cup chopped Italian parsley
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
2. and
3. the grilling grate. Place eggplants on grill and cook until soft throughout, about 30 minutes, turning eggplants every 5 minutes. Transfer eggplants to a cutting board and let sit until cool enough to handle, about 5 to 10 minutes.
4. Split eggplants in half and spoon out pulp into a colander placed in a bowl or in sink; discard skin. Let pulp drain for 5 to 10 minutes.
5. Transfer eggplant to workbowl of food processor fitted with steel blade. Add garlic and lemon juice and pulse to combine. With the food processor running, slowly add olive oil in a steady stream through the feed tube. Transfer to a medium bowl and stir in parsley and season with salt and pepper to taste. Cover and refrigerate for one hour, then serve.

eggplants, freshly squeezed lemon juice, garlic, extra virgin olive oil, italian parsley, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2011/07/sauced-melitzanosalata-eggplant-dip-recipe.html (may not work)