I've found that cooking consistency is vital in my journey to enjoying eggplant. This grilled eggplant is the perfect example. Large wedges of eggplant are cooked on a hot grill so the cut edges sear while the interior becomes perfectly tender.
So, how do you achieve an eggplant texture worthy of this grilled eggplant?
For starters, make sure your grill is hot and ready to go. Attempting to cook this eggplant on a grill that's still preheating will mean you'll need to cook the eggplant for longer, potentially creating an overly soggy interior. It's also helpful to have a grill pan or basket (something similar to this)!
Also, this is slightly counterintuitive to other advice: don't salt beforehand. Salting eggplant draws out moisture, softening the eggplant's texture ahead of time. You're starting from the firm texture, leaving that moisture in place. The extra moisture is fine in this application; it's really the overcooking we need to monitor!
Beyond the eggplant, this walnut-herb dressing is another gem in this recipe. Because walnuts have a higher fat content, they are slightly softer nuts. This texture works well in dressings, adding just the right amount of crunch.
I recommend making a large batch and using it for a few meals. This combination works great with traditional greens or summer tomatoes or in place of the vinaigrette for the Green Beans with Shallots.
Of course, I know eggplant is a bit divisive, but that should not stop you from making a similar dish. Grilled slices of carrots, winter squash, sweet potatoes, or turnips would also work really well in a similar dish.
I recommend reading through this grilling guide and tossing your choice of grilled vegetable in the vinaigrette once cooked.
If you really enjoy this eggplant, turn it into a meal. My favorite ways to do this include topping a bean puree with this grilled eggplant and serving it with hot flatbread, topping a grain bowl with the eggplant and some grilled halloumi, and tossing it with grains and chickpeas for a simple salad.
Hi-This looks sooo interesting! I’d like to turn it into an entire meal, but one that doesn’t involve too many exotic ingredients or too many complicated steps. Can you please give up some more detailed instructions on how to do that? For example, do you have a recipe for the bean puree or flatbread? Or what type of grains and how many chickpeas would you toss it with? Or do you have a recipe for the grain bowl you mentioned and a substitute for halloumi. I love halloumi but have never encountered it in a grocery store in this region of the country. TIA!