Serves 2
Grilling whole eggplant almost turns it into a different vegetable. As the eggplant is literally burned over the coals, its skin gets smoky and somewhere between crispy and chewy, while it shields the flesh, which picks up a deep smoky flavor as it becomes creamy. Once grilled, the eggplant is opened flat on a plate and dressed with herbed labneh, grilled tomatoes, and pine nuts. For a real treat, you can slow-roast a whole brined eggplant directly on top of the coals after they have begun to die down. After several hours or even overnight, the interior can be spooned out like smoky eggplant pudding.
● Using a sharp paring knife, make a deep slit down the length of the eggplant to let the brine penetrate.
● Combine the salt with 4 cups water in a bowl and stir to dissolve. Add the eggplant, cover, and let brine for at least 4 hours or up to overnight. Drain the eggplant and pat dry.
● Grill the eggplant over indirect or low heat until the eggplant is soft, collapsed, and creamy inside, about 30 minutes. After the eggplant has been on the grill for about 10 minutes, add the tomatoes and grill until the skins just begin to split, 10 to 15 minutes.
● To serve, open and gently flatten the eggplant on a plate, flesh side up, and top with the herbed labneh or tehina sauce, the grilled tomatoes, and a scattering of pine nuts and pea shoots or basil.