• 1 small eggplant (1/2 to 3/4 pound)
  • 5 ripe Roma tomatoes
  • 2 large Vidalia onions
  • Extra-virgin olive oil
  • 3 oz. cream cheese
  • 2 tablespoon mayonnaise
  • 1/2 cup finely shredded fresh basil leaves
  • 2 teaspoon sea salt
  • 1 teaspoon hot pepper sauce
  • Extra basil leaves, for garnish

Peel the eggplant and cut into 1/2-inch thick slices. Brush both sides with olive oil and sprinkle with salt.

Core the tomatoes and cut in half lengthwise. Brush both sides with olive oil and sprinkle cut side with salt.

Peel the onion and cut into 3 or 5 thick, lengthwise slices. Brush with olive oil and sprinkle with salt.

Place all of the vegetables on a preheated hot grill and grill until the eggplant is for tender and the tomatoes are cooked and start to give up their juices. The onion slices should be "crisp-tender."

Remove from grill and cool.

Remove peeling from tomatoes and chop all of the vegetables in the food processor, pulsing on and off to chop coarsely…do not purée.

Whisk together the sour cream, cream cheese and mayonnaise. Fold in the vegetables and basil.

Season to taste with salt and hot pepper sauce.

Chill until ready to serve.

Garnish with basil leaves and serve with crisp vegetables or with tortilla chips or pita crisps.

Serves 10 to 12 as appetizer.