Eggplant Grilling Technique = Smoky Flavor

Last edited Mon Sep 2, 2013, 10:20 AM - Edit history (1)

About a week ago, using my Weber grill, I grilled an eggplant whole.


This isn't my picture, but my avjar looks like this.

I did this expressly for the smoky flavor, as I intended to make an eggplant spread. I started out with a recipe from my Everything Hot Sauce cookbook (Angela Garbes), and I was very pleased with the results.

This morning I see in the NY Times an article and video about grilling eggplant whole to get that smoky flavor. I thought the recipe interesting and probably will try it next time I heat up the grill. I like the idea of sprinkling dates, pomegranate seeds, and mint across the top (along with plenty of olive oil).

Here's an excerpt from the Times article and a link:

But the most important flavor element in this dish isn’t an ingredient; it’s a technique. To capture the right smoky flavor, you need to char the eggplant until the skin blackens and the flesh collapses, preferably over a wood or charcoal fire. A gas grill or hot oven will work if you let the eggplant skin practically turn to ash, which takes longer than it would over the intense direct heat of the grill.

Don’t worry about burning the skin. In fact, that’s the point. The sweet eggplant flesh really absorbs the smoky notes from the charred skin, and then you peel it off before making the purée.

The dip is perfectly nice on its own, but to make it even harder for the resistant to resist, I’ve garnished it with a combination of good olive oil, juicy pomegranate seeds, fresh mint and chopped dates. It’s a mishmash of ingredients that’s beautiful, tasty and in no way traditional to any culture that I know of. Yet it works really nicely here.

http://www.nytimes.com/2013/09/04/dining/getting-a-doubter-to-dip-into-eggplant.html?hpw

NY Times recipe:

Smoky Eggplant Yogurt Dip With Herbed Pita Chips
By MELISSA CLARK

TOTAL TIME 30 minutes, plus heating the grill

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
1/3 cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

1.
Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
2.
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
3.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
4.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
5.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
YIELD 6 to 8 servings

My recipe:

NJ_Cher's Avjar
(pronounched AYE-var)

2 medium eggplants
4 red bell peppers
10 cloves garlic
1/2 c. olive oil
1/2 tsp. salt
3 tsp hot paprika
1/4 tsp red pepper flakes
1/2 tsp. cayenne, ground
Black pepper to taste
1-2 tsp. fresh lemon juice

Grill eggplant and red peppers on a Weber grill. If using a gas grill, see instructions from NY Times article about grilling until outside is white.

Cool and peel. De-seed peppers, also.

Roughly chop the vegetables and put in food processor.

Add remaining ingredients and process until a thick, smooth paste is achieved.

Store in an airtight container for up to 2 weeks.

Pics of grilling process:

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Cher

edited to add NY Times link