Grilled Eggplant with Sesame and Herbs
We liked serving the eggplant in the charred skins, but the cooked flesh also can be scooped into a bowl, mashed and mixed with the herb mixture, then finished with olive oil and lemon juice. Look for smooth, unblemished eggplants, and leave the stems on when halving them. To cook the eggplant indoors, heat the broiler with a rack about 6 inches from the heat. Place the oil-brushed eggplant halves cut side up on a wire rack set on a rimmed baking sheet. Broil until golden brown, about 10 minutes, then reduce the oven to 475°F and roast until soft throughout, another 30 to 40 minutes.
medium eggplants (1 to 1½ pounds each), halved lengthwise
cup extra-virgin olive oil, divided, plus extra to serve
01Prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, set half of the burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate. Using a paring knife, carefully score the flesh of each eggplant half in a crosshatch pattern, spacing the cuts about ¾ inch apart. Be careful to not cut through the skin. Use ¼ cup of the oil to brush the eggplant flesh evenly, then season with salt and pepper. In a small bowl, stir together the remaining ¼ cup oil and the garlic.
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