1/3 cup olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
rustic cracker, or, home-made crustinis
1. Place whole eggplants directly on grill directly over medium-high heat source.
2. Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately one half.
3. Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
4. Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crustinis.