Grilling an Eggplant

Posted by Debbie Kwiatoski Jan 11, 2008

There is something about grilling an eggplant that adds a special, slightly smoky, taste to whatever dish you create with it. Depending upon whether you intend to puree it for a baba ganoush or use the grilled slices in a vegetarian pita wrap, the cooking technique varies slightly, but both ways are incredibly easy.

Grilling a whole eggplant is a simple process, done right on the stove burner. Gas is best – but you can also get quite good results from an electric range. Basically, just wash the eggplant and place it on a hot burner, skin and all. You need to pay attention to it, as the process goes quickly. Using tongs, turn the eggplant over to a new section every few minutes or so – when the skin actually begins to burn and smoke. Once the entire eggplant has been well scorched, and is quite hot, take it off the heat and put it into a small paper bag, wrapping it tightly to catch the steam. Let it sit until it is cool to touch. The inside should now be soft and cooked, as well and the smoky flavor dispersed throughout.

Grilling slices is just as easy. Slice the eggplant (skin and all) at an angle, creating slices that are about ½ inch thick. Drizzle a hot grilling pan with olive oil. Salt and pepper the slices and lay them in the pan, giving each side about a minute or two to cook. Remove to an absorbent paper to cool a bit and then wrap up in a pita with grilled onions, red and green peppers, roasted garlic, some mild cheese of any sort and dress with more extra virgin olive oil, whipped with some lemon juice and freshly ground black pepper.