Grilled Eggplant and Onions with Garlic

Makes 4 servings

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1 large (or 2 medium) eggplants, about 11/2 pounds total

1 large red onion, unpeeled

1 or 2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 clove garlic, crushed

1/2 teaspoon salt

Freshly ground black pepper to taste

Chopped fresh cilantro for garnish

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1. Prepare a charcoal fire and let it burn until coals are medium-hot and covered in gray ash. Place eggplant and onion directly on the embers. Cover grill and cook, turning eggplant and onions every 10 minutes, until eggplant is scorched and feeling quite soft, about 30 minutes. Cook onion until exterior peels are charred and interior feels tender when pierced with a knife, about 10 minutes more.

2. Remove vegetables from grill and let cool. Peel off and discard their charred skins. Put the eggplant into a serving dish, and mash it a bit with a fork. Chop the tender onion and scatter it over the eggplant. Drizzle everything with the oil, lemon juice, garlic, salt, and pepper. Toss to mix. Let stand up to 1 hour.

3. Serve at room temperature sprinkled with cilantro.

Note: You can roast a couple of plum tomatoes directly over the heat source of the grill, then peel, seed, and dice them and sprinkle over the cooked eggplant.

Per serving: 81 calories, 2 grams protein, 12 grams carbohydrates, 6 grams sugar, 4 grams fat, no cholesterol, 295 milligrams sodium, 4 grams dietary fiber.

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