Coal-Roasted Eggplants

Bon Appétit  | July 2013

by Melissa Hamilton and Christopher Hirsheimer

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photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
30 minutes

total time
1 hour 30 minutes

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces (Yogurt and Sumac Sauce , Smoky Tomato Sauce , or Lemon-Mint Sauce ) and some grilled flatbread or pita.

Ingredients

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Preparation

Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).

Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10-15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15-20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.

Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve with desired sauce.

my notes

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