Behind the Recipes
Chilled Grilled Eggplant by Divya Gugnani
Makes 6 servings
INGREDIENTS:
2 eggplants
2 Tablespoons kosher salt
1/2 Cup extra-virgin olive oil
1 Tablespoons sugar
4 cloves garlic, minced
2 Tablespoons white wine vinegar
2 Teaspoons chili paste
1 Tablespoon fresh parsley leaves. chopped
1 teaspoon fresh mint leaves, chopped
salt and freshly ground black pepper to taste
PREPARATION:
1. Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices.
2. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper.
3. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
4. In a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
5. When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.
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