Grilling season is in full swing, and while meat often takes the spotlight, vegetables can also shine on the grill. A recipe from “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year” showcases the delicious flavor of grilled eggplant.
In this recipe, eggplants are halved and grilled, allowing the flesh to develop a smoky flavor. The flesh is scored with a knife to increase the surface area for maximum browning. After grilling the eggplant until well browned, it is flipped, brushed with garlic oil, and roasted until tender. A fresh salad of parsley, mint, sesame seeds, and lemon zest is then added for a burst of freshness.
The eggplant can be served in the charred skins or mashed and mixed with the herb mixture for a different presentation. For those who prefer indoor cooking, the eggplant halves can be broiled in the oven.
This flavorful grilled eggplant recipe is perfect for summer cookouts and can be served as a side dish or a vegetarian main course. With a preparation time of just one hour, it is a simple and delicious dish that will impress your guests. For more recipes like this, visit Christopher Kimball’s Milk Street website.
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