Grill Roasted Eggplant Mousse

1-2 large eggplant
2-3 cloves garlic
1 rosemary stem with leaves for each eggplant
lemon
olive oil
salt
pepper

Prepare and preheat grill
Slice garlic lengthwise into thin "spears"
Put small slits around eggplants
Stuff each slit in eggplant with one piece of garlic
Using the handle of a wooden spoon, push a hole lengthwise down the middle of the eggplant from the bottom (bloom end).
Using the spoon handle as an aid if necessary, push one rosemary stem into each eggplant.
Place the eggplant directly over the hot part of the grill, leaving the top of the grill open.
Blacken the eggplant fully, turning as needed.
Move the eggplant to an "indirect" heating section of the grill, close the top, and "grill bake" the eggplant until very soft.
Remove the eggplant from the grill and let it cool slightly.
Cut the eggplant lengthwise, remove the stem of the rosemary. Reserve any leaves still attached to the stem.
Scoop the eggplant into a bowl, being careful not to get any of the blackened skin.
Add remaining rosemary leaves, the juice of 1 lemon, salt and pepper, and whisk in 1-2 tablespoons of olive oil.
Serve over cracker, bread, plain, or any other way you can think of.

Comments

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