Turkish charcoal-grilled eggplant saladUser Submitted Recipe
Four medium size eggplants
¼ cup fresh Italian (flat-leaf) parsley
¼ cup fresh dill
2 scallions, peeled and trimmed of the dark green part.
1 garlic clove, crushed
Juice of a lemon
2 tbsp olive oil
Salt and fresh-crushed pepper to taste.
Parsley, Greek olives for decoration.
Light a medium fire in your grill. Set the eggplants directly on the grill, over a direct heat. Turn them over every few minutes until they are soft throughout and the skin is cracked, between 20-40 minutes depending on the fire and the size of the eggplants.
Remove from fire and place on a large plate (to keep the juices from making a mess!) to cool.
When cool, one by one, cut each eggplant lengthwise; remove as many seeds as you're able, using a serrated-edge grapefruit spoon, but leaving as much pulp as you can. Discard the seeds. After the seeds are removed, remove the pulp from the skin and place it in a colander that has been placed in a large vessel (again, to capture the sticky juices and keep them from making a mess.). Repeat for all four eggplants.
Let the eggplant pulp drain for two-three hours or overnight.
Prepare your Cuisinart food processor with the chopping/mixing blade. Place the pulp and then the other ingredients inside the bowl, and set on pulse until it achieves a smooth consistency – 30 seconds to a minute.
Spoon into a serving plate and cool for about an hour in the fridge.
When ready to serve, decorate with a sprig of parsley surrounded by four Greek olives. Serve with sliced baguette for spreading.