Grilled or Broiled Eggplant
Makes: 4 servings
Time: 30 minutes
F M V
An ideal room-temperature dish, and so reliably good it almost makes sense to prepare it whenever you’ve got the grill going. It’s especially good with The Simplest Yogurt Sauce (page 673) and fresh mint. In the summer, I can’t get enough of this.
- 2 medium or 1 large eggplant (1½–2 pounds)
- 1 teaspoon minced garlic (optional)
- 4–6 tablespoons olive oil
- Salt and pepper
- Chopped fresh parsley for garnish
- Heat a charcoal or gas grill or the broiler to moderately high heat and put the grill rack about 4 inches from the heat source or the broiler rack 4 to 6 inches from the heat source.
- Peel the eggplant if the skin is thick. Cut into ½-inch-thick slices. If you like, stir the garlic into the oil. Brush one side of the eggplant slices with the oil. Place, oiled side down, directly on the grill or on a baking sheet. Sprinkle with salt and pepper, then brush with more oil. If you’re broiling, put the baking sheet under the broiler.
- Grill or broil, turning once, until the eggplant has browned and become tender, 5 to 10 minutes per side, brushing with more oil if it looks dry. Transfer the slices to a platter, drizzle with the remaining oil, sprinkle with parsley, and serve hot, warm, or at room temperature.
Grilled or Broiled Eggplant with Miso Shortly before the end of cooking, brush the slices with Sweet Miso Glaze (page 654) or Nutty Miso Sauce (page 653).
Grilled or Broiled Eggplant with Tahini Sesame Glaze In the last few minutes of cooking, brush the slices with Tahini Soy Sauce (page 657).
Grilled or Broiled Eggplant Salad with Yogurt While the eggplant cooks, mix together 1½ cups yogurt, 2 teaspoons minced garlic, ¼ cup each chopped scallions and fresh mint or cilantro, and a couple of teaspoons fresh lemon juice. Chop the cooked eggplant and mix it into the yogurt dressing with a sprinkle with salt and pepper. Serve at room temperature or chilled, with bread if you like.