Summer grilling tends to be meat-heavy, but vegetables also pack a punch when cooked over hot coals. So put the burgers and hot dogs aside and make room on your grill for tender, smoky eggplant.
In this recipe, we cut the eggplants in half instead of keeping them whole, exposing the flesh to direct heat to develop a more intense flavor. By making a crosshatch pattern in the flesh with a knife, we further increase the surface area to maximize browning.
The eggplants are cooked cut-side down until golden brown, then turned over and brushed with garlic oil. Pieces of garlic are pushed into the cuts, where they soften and mellow. The eggplant is then covered and roasted until a skewer inserted into the narrow end of the larger eggplant half meets no resistance, then finished with a fresh salad of parsley, mint, sesame seeds and lemon zest.
We like to serve eggplant with the skin charred, but the cooked flesh can also be put in a bowl, mashed and mixed with the herb mixture, then dressed with olive oil and lemon juice.
If you prefer to cook the eggplant indoors, grill the oil-brushed eggplant halves, cut side up, on a rack set on a rimmed, broiler-safe baking sheet.
Grilled eggplant with sesame and herbs
Servings: 6
2 medium eggplants (1 to 1 1/2 pounds each), halved lengthwise
1/2 cup extra virgin olive oil, divided, plus extra for serving
Kosher salt and ground black pepper
6 medium garlic cloves, finely grated
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh mint
6 tablespoons toasted sesame seeds
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
Prepare a charcoal or gas grill. For a charcoal grill, spread a large stack of hot coals evenly on one side of the grill; open the grill’s bottom vents. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn half the burners to high and heat, covered, for 5 to 10 minutes, then clean and oil the grate.
Using a paring knife, carefully score the flesh of each eggplant half in a crosshatch pattern, spacing the cuts about 3/4 inch apart. Be careful not to cut into the skin. Use 1/4 cup of the oil to brush the eggplant flesh evenly, then season with salt and pepper. In a small bowl, combine the remaining 1/4 cup of oil and the garlic.
Grill eggplant halves, cut sides down, on hot side of grill until golden brown, 5 to 10 minutes. Flip halves, cut sides up, and move to cooler side of grill. Brush flesh with garlic-oil mixture, using brush to push garlic into cuts. Cover and grill until a skewer inserted into narrow end of larger eggplant half meets no resistance, 30 to 40 minutes.
In a small bowl, combine parsley, mint, sesame seeds, lemon zest, and 1/2 teaspoon each salt and pepper. Using a spoon, carefully separate the flesh from the skin of each half, leaving it in place. Sprinkle each half with the herb mixture, then gently fold it into the flesh to combine. Drizzle with olive oil and lemon juice. Serve warm or at room temperature.
