Baba Ghanoush from the Campfire

I make my baba ghanoush by roasting the eggplants on a campfire. This adds a wonderful, smoky flavor to the dip.

Here's my recipe:

6 large eggplants
Aluminum foil to wrap eggplants
3 tablespoons tahini
Juice from 1-1/2 lemons
2 tablespoons olive oil, plus additional for garnish
4 cloves garlic, minced finely
Kosher salt to taste (about 2 teaspoons)
Pepper to taste
1/4 cup pine nuts, toasted
3 tablespoons minced Italian parsley

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Build a campfire and allow time for embers to form and create a hot base. Lie sticks across to form a "grill."

Wrap eggplants in foil. Place on top of sticks. Cook, turning once, until they are collapsed and very soft, about 20-25 minutes depending on the temperature of the fire. A knife inserted will slide into the eggplants easily. They may even be oozing liquid. Leaving the eggplants on the fire longer than you think is fine. The foil may rip or come off to expose eggplants which is not a problem.

Remove eggplants from the fire and put into a large bowl. Let sit long enough until they are cool to handle. The eggplants release water as they cool; discard the liquid.

Unwrap foil. Slice the eggplants down the middle and scoop out insides and transfer to a bowl. Discard the charred peel. Put eggplant into a colander and let drain over a sink for a few minutes, stirring and mashing occasionally to get as much liquid out as possible.

Return eggplant to the large bowl and add tahini garlic, lemon, olive oil, salt, and pepper. With a potato masher, mash and mix all ingredients until smooth. Transfer baba ghanoush to storage bowls and refrigerate.

To serve, spread baba ghanoush attractively onto a serving bowl. Create ridges with the backside of a spoon. Drizzle with olive oil, Italian parsley, pinenuts, and kosher salt.

Serves 6 with pita bread.