Wood-roasted Eggplant Recipe

Prepare the Eggplant

Preheat your wood fire or grill to medium-high heat. Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with olive oil, and season with salt and pepper.

Roast the Eggplant

Place the eggplant halves cut side down on the grill or wood fire. Roast for about 15-20 minutes, or until the flesh is tender and has a nice char.

Prepare the Tomatoes

While the eggplant is roasting, chop the tomatoes into small pieces and set them aside.

Assemble the Dish

Once the eggplant is done, remove it from the grill, and let it cool slightly. Spread a layer of bean purée on each eggplant half, top with chopped tomatoes and a handful of arugula.

Serve with Baguette

Slice the baguette and serve alongside the wood-roasted eggplant for dipping into the bean purée and for enjoying with the dish.