Slow-Grilled Eggplant

Directions

1. 1
   Begin a Charwood fire (see note) and allow the coals to turn to ash.
2. 2
   You will need a supply of coals to keep a steady heat for about 1 hour.
3. 3
   Prick each eggplant once with a toothpick.
4. 4
   Place far enough from the coals so that they will cook slowly and evenly.
5. 5
   Turn as each side becomes black and soft, about 40 minutes total.
6. 6
   Remove from heat when black on all sides.
7. 7
   Transfer to a serving dish.
8. 8
   Peel off skin on the top side.
9. 9
   Set aside to cool for 5 minutes.
10. 10
    Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl.
11. 11
    Whisk in the olive oil.
12. 12
    Set aside.
13. 13
    Place each eggplant on an individual dish, peeled side up.
14. 14
    Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp.
15. 15
    Drizzle some of the lemon vinaigrette over each.
16. 16
    Gently mix it into the pulp with a fork.
17. 17
    Top each with parsley and serve.
18. 18
    To be eaten as if it were a baked potato.