Coal Roasted Eggplants Recipes

ROASTED EGGPLANT WITH GARLIC AND HERBS

Steps:

• Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
• Preheat oven to 425 degrees F.
• Put a baking sheet in the oven to heat for 10 minutes.
• Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
• Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

COAL-ROASTED EGGPLANTS

Steps:

• Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Place 2 small eggplants (about 1 pound total) directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10-15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15-20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.
• Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve with desired sauce.

BASIC ROASTED EGGPLANT

Steps:

• Preheat oven to 475 degrees. Cut eggplants into 1-inch cubes; divide between 2 rimmed baking sheets.
• Dividing evenly, drizzle with olive oil, coarse salt, and ground pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.

ROASTED EGGPLANT

Steps:

• Preheat oven to 400 degrees. Pierce the skin in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh.

ROASTED EGGPLANT

Steps:

• Preheat the oven to 450ºF. Cut the stem and calyx off the eggplant, and cut in half lengthwise. Score large eggplants down the middle with the tip of a knife, being careful not to cut through the skin. (Japanese eggplants and other small eggplants needn't be scored.)
• Cover a baking sheet with foil and brush the foil with extra virgin olive oil. Place the eggplant on the foil, cut side down. Place in the oven and roast large, fat eggplants for 20 to 25 minutes (depending on the size). Roast small narrow Japanese eggplants (and other varieties) for 15 minutes, or until the skin has begun to shrivel, the edges and cut surface are browned, and the eggplant has softened but it hasn't collapsed.
• Remove from the oven and use a spatula to detach from the foil if the eggplant is sticking (if a thin surface of browned eggplant stays behind, don't worry). Place the eggplant halves cut side down on a rack set over a baking sheet, or in a colander. Allow to cool and drain for 15 to 30 minutes.

FOIL-PACK COAL-ROASTED VEGETABLES WITH FETA

Steps:

• Prepare a charcoal grill with a hot bed of coals for indirect cooking. The coals are ready when they are ashed over and glowing.
• Mix together 3 tablespoons of the olive oil, the oregano, smoked paprika and garlic in a large bowl. Add the carrots, peppers, corn, eggplant, potatoes and zucchini to the olive oil mixture and toss to combine, making sure each piece is fully coated with the marinade.
• Tear off eight 12-by-18-inch pieces of heavy-duty aluminum foil and arrange them in stacks of 2 on a work surface (you should have 4 stacks). Divide the vegetables among the stacks, about 2 heaping cups per pouch.
• For each stack, bring the 2 long sides of the foil together and fold the edges over each other a few times to seal, leaving room around the vegetables for steam. Fold over the edges of the short sides to seal.
• Carefully spread the coals using a large pair of tongs, then add the foil packets and cover them with coals. Cover the grill with the lid and cook until the vegetables are tender, 25 to 30 minutes. Check for doneness by inserting a wooden skewer into each packet; it should easily slide all the way through the vegetables.
• Remove the foil packets to a heatproof work surface and let cool for 5 minutes before carefully opening. Use a spatula or a large spoon to transfer the contents to a platter. Sprinkle the vegetables with 1 teaspoon salt and 1/2 teaspoon pepper.
• Whisk together the lemon juice, zaatar, sumac, 1/2 teaspoon salt, 1 tablespoon water and the remaining 5 tablespoons olive oil in a small bowl. Drizzle the dressing over the vegetables, making sure they are all well coated. Crumble the feta over the vegetables. Taste and add more salt or pepper, if needed.

ROASTED EGGPLANT

Steps:

• Preheat broiler. Place eggplant on a baking sheet and broil, turning occasionally, until charred all over and softened, about 40 minutes. Set aside to cool.
• When cool enough to handle, peel eggplant and roughly chop, reserving liquid. Transfer to a large bowl. Mix in remaining ingredients and season to taste with salt and pepper. Serve chilled or at room temperature, with pita triangles.

ROASTED EGGPLANT

Steps:

• Eggplant can be roasted whole, cut in half, or cut in wedges. Large eggplant are most commonly roasted whole or in halves to make a purée. Cut the eggplant in half and with a sharp knife score the flesh in a cross-hatch pattern. Season with salt and pepper. Place the eggplant cut side down on an oiled sheet pan. Put whole eggplant directly on the oiled sheet pan. Roast at 400°F until the eggplant is soft, always testing at the stem end. Scoop out the tender flesh.
• Eggplant can also be roasted in slices or wedges to serve warm as a side dish or marinated as part of an antipasto or salad. First trim off the stem and blossom ends and then cut the eggplant lengthwise into thick wedges or crosswise into fairly thick slices (1/2 inch thick is good). When cut too thin, the wedges and slices will dry out before they have cooked through. Salt the pieces generously and let them stand for a few minutes. Meanwhile heat the oven to 400°F and oil a baking sheet or shallow pan. Lay the pieces flat on the pan and then oil the upper side. Bake for 20 to 35 minutes, depending on the size of the wedges or slices. The eggplant is done when it is soft all over and brown on the underside. If the pieces are sticking, let them cool for a few moments and they will be easier to lift. Serve right away, or dress with wine vinegar, slices of garlic, chopped herbs, extra-virgin olive oil, salt, and fresh-ground black pepper and serve at room temperature.

SPICY ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.

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.

ROASTED EGGPLANT SANDWICHES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
• Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
• Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
• Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.