Coal Roasted Eggplants Recipes
ROASTED EGGPLANT
Eggplant can be roasted whole or in slices, like zucchini; toss slices on a baking sheet with olive oil, salt, and pepper before roasting. The flesh can be used in recipes such as baba ghanoush and eggplant caviar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.
CHARCOAL-ROASTED EGGPLANT
Provided by Molly O'Neill
Categories dinner, main course, side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 7
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
ROASTED EGGPLANT
This is the first step in most of my eggplant recipes. Large globe eggplants take from 20 to 25 minutes, depending on how plump they are. Small narrow eggplants like Japanese eggplants take about 15. The roasted eggplant is fragrant and delicate; if you need it to hold its shape in the recipe, roast for a shorter time, just until you see the skin beginning to wrinkle.
Provided by Martha Rose Shulman
Time 1h
Number Of Ingredients 2
Steps:
- Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
- Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
- Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 10 grams
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- Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
- Place eggplants directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10–15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.
- Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve.
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