Grilled Eggplant

Name: Grilled Eggplant
Ingredients: 1kg small eggplants (6 pieces); 100ml olive oil (or sunflower; for brushing); 6 large basil leaves; salt, pepper; dressing; 3-4 garlic cloves; 120ml olive oil; 3 tablespoons lemon juice; 1/2 tablespoon white wine vinegar; 4 parsley sprigs; 1 generous pinch ground cumin

July 15, 2011

Appetizers Fasting Recipes Grilling Recipes Vegetables

What a delight! I found some beautiful fresh eggplants from a sweet old lady at the market. She was so nice, she told me to come back after I grill them to tell her how they turned out.

It's tricky choosing eggplants, especially since you need to hold them to evaluate them and many vendors at the market don't like you touching their produce. But those who sell good produce don't have that problem. So with a little patience, you'll be the happy owner of eggplants that will become "like butter" (as my dear old lady from yesterday said).

Ingredients

1kg small eggplants (6 pieces)
100ml olive oil (or sunflower; for brushing)
6 large basil leaves
salt, pepper

Dressing

3-4 garlic cloves
120ml olive oil
3 tablespoons lemon juice
1/2 tablespoon white wine vinegar
4 parsley sprigs
1 generous pinch ground cumin

How to prepare grilled eggplant

Cut the eggplants into thin slices about 0.5cm thick. I used a mandoline for this step, so the slices come out the same thickness. Sprinkle salt on both sides of the slices and place them on paper towels. Cover with another layer of paper towels and leave for about 20 minutes to drain. This step is usually also done to remove the bitter taste of eggplants, but if the eggplants are well-chosen (fresh), they shouldn't have that taste!
While the eggplants rest, prepare the dressing: Mix the oil with the lemon juice and vinegar. Put the garlic with a little coarse salt in a mortar. Crush it well until it becomes a paste. Start adding a tablespoon of oil at a time over the garlic, stirring continuously like making mayonnaise. Do this until the garlic mayonnaise "comes together" (until you've added about half the oil). Then pour the oil more quickly to get a more liquid dressing. Add the very finely chopped parsley and cumin.
Brush the eggplant slices on both sides with neutral-flavored oil (olive or sunflower) using a brush.
Heat the grill pan over high heat for 5 minutes. Reduce the heat to almost low and start grilling the eggplants, about 5 minutes on each side.
Remove the eggplant slices from the grill using tongs. Quickly dip each hot slice through the dressing (otherwise they'll absorb too much oil). Arrange them in layers on a plate. On each layer, sprinkle a little pepper and thinly sliced basil.
When all the eggplants are done, let them sit at room temperature for 1 hour. Then they can be eaten. Leftovers can be stored in the refrigerator, but bring them back to room temperature before serving. They're good plain with fresh bread, sprinkled with feta cheese and a tomato salad, or in sandwiches.