WHY THIS RECIPE WORKS When grilled, the skin of the eggplant turns beautifully brown and becomes crisp in spots. And the great advantage of grilling is that there is no need to salt the eggplant in advance because the
moisture vaporizes or drips harmlessly through the cooking grate into the hot fire. In our tests, we found that thinner slices can fall apart on the cooking grate. Thicker pieces, ideally ¾-inch-thick rounds, can better withstand the rigors of grilling. To impart flavor to the eggplant while we grilled it, we whisked together a mixture of olive oil and minced garlic, brushing it on liberally. Our pungent vinaigrette included shallot, lime juice, and a little cayenne pepper, with quartered cherry tomatoes added for their bright flavor. We spooned this over the grilled eggplant slices for a simple but super flavorful side dish.
Serves: 4 to 6
Total time: 35 minutes
INGREDIENTS:
- ½ cup plus 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- Salt and pepper
- Pinch cayenne pepper
- 6 ounces cherry tomatoes, quartered
- 2 garlic cloves, minced
- 1½ pounds eggplant, sliced into ¾-inch- thick rounds
INSTRUCTIONS:
- Whisk 6 tablespoons oil, shallot, cilantro, lime juice, ¼ teaspoon salt, and cayenne together in medium bowl. Add tomatoes and toss to coat; set aside.
- Whisk garlic and remaining 3 tablespoons oil together in small bowl and season with salt and pepper to taste. Brush eggplant with oil mixture.
- For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - Clean and oil cooking grate. Grill eggplant (covered if using gas) until browned and tender, 4 to 5 minutes per side. Transfer to serving platter. Spoon vinaigrette over eggplant. Serve immediately.
