Black Patent Eggplant

Prep: 5 minutes | Cook: 40 to 50 minutes

INGREDIENTS

• 2 small to medium Prime Time eggplant, 3/4 to 1 pound each with extra-virgin olive oil
  
• Salt and freshly ground pepper

PREPARATION

1. Prepare a medium-hot fire. Pierce eggplant 2 or 3 times with a sharp knife or 2 tined fork to allow steam to escape and prevent bursting.
2. Set eggplant directly on grill and cook, turning occasionally, until skin is charred and blackened all over and eggplant is puffed out and very tender throughout when pierced with a knife, about 40 to 50 minutes.
3. To serve, cut eggplant lengthwise in half. Eat like a baked potato, letting each guest mash eggplant in skin with olive oil, salt, and pepper.

4 SERVINGS