This is not really a recipe, but more of a how-to. It’s basically impossible to get wrong. We suggest bringing whole eggplants to campfire and cookouts, and roasting your vegetable over the fire for the best effect.
Simple Eggplant Dip
(Dip serves 4 to 6, depending on servings sizes and the size of your eggplant)
1 lime, juiced
1. Roast your eggplant over an open flame, turning it now and then as it blackens. When the entire eggplant has been charred and is starting to go soft, remove it gently from the fire.
2. Let the eggplant cool in an enclosed container, where the steam will help to loosen its skin.
3. When the eggplant has cooled enough to touch, cut it in half and scoop out the inside flesh.
4. Pulverize and pull apart the flesh with two forks, separating any would-be stringiness.
5. Add salt and lime juice to taste. Serve this with crusty bread. It is delicious.