Serves: 4 to 6, about 2 cups
Time: 10 minutes to prep, 6 to 10 on the grill
2 small or 1 medium eggplant, about 1 pound
2 large plum (Roma) tomatoes
1 sweet onion (unpeeled)
1 large clove garlic, peeled, loosely wrapped in aluminum foil
1⁄2 teaspoon freshly and finely grated lemon zest
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
2 tablespoons chopped dill or parsley
Directions
Set up your grill for ember, or “caveman,” grilling. Rake out the coals in an even layer and fan off loose ash. (Alternatively, this recipe can be made with high-heat, direct grilling.)
Lay the vegetables on the coals and grill, turning often with tongs, until the skins are charred and flesh is easily pierced with a skewer, about 2 minutes for the garlic, 4 minutes for the tomatoes, and 6 to 10 minutes for the eggplants and onions.
Transfer the veggies to a wire rack set over a rimmed sheet pan to cool. Scrape and discard the really burnt parts. Roughly chop the vegetables.
Place them in a food processor and pulse to a coarse puree. Work in the zest and juice and enough extra-virgin olive oil to obtain a loose puree. Add the dill, season to taste with coarse salt and black pepper. Serve with pita bread or chips.