Coal Roasted Eggplants Recipes

CHARCOAL-ROASTED EGGPLANT

Charcoal-Roasted Eggplant image

Provided by Molly O'Neill

Categories dinner, main course, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon kosher salt, plus more to taste
8 large eggplants, sliced in half lengthwise
48 stems of lemon balm, enough to make 3 cups of julienned leaves
1/2 cup extra-virgin olive oil
24 anchovy fillets, finely chopped
1/2 cup capers, or more to taste
Freshly ground pepper to taste

Steps:

Salt the open face of each eggplant half, set them on end and allow to drain at least a half-hour. Meanwhile, make a fire in a grill. Chiffonade the lemon balm leaves by stacking them, rolling them up and slicing the roll crosswise as thinly as possible. Separate.
Rub the salt off the eggplants and cut slits lengthwise 1/2-inch apart on the opened halves. Do not cut through. Repeat crosswise to create a grid of 1/2-inch squares.
Press about 2 tablespoons of the lemon balm into the slits of each eggplant half and drizzle 1 or 2 tablespoons of olive oil on top. Roast until the cubes are juicy and yield under light pressure, about 30 minutes.
Meanwhile, julienne the remaining cup of lemon balm and place in a bowl big enough to contain all the eggplants. When the eggplants are done, scoop the cubed flesh from their skins. Separate the cubes, if desired. Add the anchovies, capers, salt and pepper. Toss, chill and serve.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 22 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1331 milligrams, Sugar 24 grams

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