With summer grilling season in full swing, it’s time to think beyond just burgers and hot dogs. Vegetables can also shine on the grill, like in this recipe for grilled eggplant from the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year.” By halving the eggplants and scoring the flesh with a knife, you can maximize flavor and develop a smoky, tender result.
The eggplant halves are grilled cut side down until nicely browned, then flipped and brushed with a garlic-infused oil. Bits of garlic are pushed into the cuts to add extra flavor. After roasting until tender, the eggplant is finished with a fresh herb salad of parsley, mint, sesame seeds, and lemon zest. The skins can be kept on for serving, or the flesh can be scooped out, mashed, and mixed with the herbs.
If grilling is not an option, the eggplant can also be broiled in the oven. Simply brush with oil and broil cut side up until tender. This versatile dish can be served as a side or a main course, warm or at room temperature.
For more recipes and inspiration, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap. Try this recipe out at your next barbecue and impress your guests with a delicious and unexpected dish straight from the grill.
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