Charcoal Roasted Eggplant Recipes

CHARCOAL-ROASTED EGGPLANT

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.

HOW TO COOK EGGPLANT: OVEN ROASTED EGGPLANT RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
• Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
• Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden.