1 1/2 lbs. globe eggplant
1 small onion, skin on
1 small head of garlic
2 Tbsp. extra-virgin olive oil
1 cup cherry tomatoes, halved
1 sprig of fresh basil
1/2 tsp. salt
Black pepper to taste
Cook the eggplant and the whole onion by burying them in the barely glowing coals of the campfire. This should take about 15-20 minutes depending on the heat.
When the eggplant turns black on the outside and loses its firmness, place it in a paper bag to steam for about five minutes.
When you place the eggplant in the bag, place the cherry tomatoes, 1 teaspoon of olive oil and the fresh basil in a foil pouch. Place the pouch on top of the grill or in a cooler spot on the embers.
Cut about a 1/2 inch from the top of the head of garlic and rub it with 1 teaspoon of olive oil. Wrap that in a foil pouch and place in the embers.
Remove the eggplant from the bag and peel off the charred skin. Use a wet paper towel to get stubborn pieces, but it doesn’t have to be completely skin-free. Slice the stem off the eggplant. Coarsely chop the eggplant, getting about 1 1/2 cups of pulp. Place the pulp in a medium bowl.
Carefully remove the onion from the fire, peel and coarsely chop it. Add the onion to the bowl. The garlic should now be roasted and soft. Remove it from the foil, squeezing it into the bowl. Stir.
Garnish with the rest of the olive oil and serve with pita, toast points or even as a pasta sauce.
Yield: 2 cups
Per serving: 80 calories, 4.9g total fat, 1.4g protein, 9.3g carbohydrate, 3.5g dietary fiber, 163mg sodium, 3.4g sugar