Eggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into …
| ColumnistEggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into crispy-squidgy versions of themselves. But why stop there?
Take it up a notch with a recipe inspired by Yotam Ottolenghi, the Israel-born British chef and cookbook author. In his recipe, he roasts wedges of eggplant doused in a chermoula-infused oil heady with North African spice, and then tops it with an herby bulgur salad and creamy yogurt for a beautiful and substantial vegetarian dish.
The recipe below is a lighter, simplified adaptation. It focuses exclusively on the eggplant and garnishes it with an herbaceous gremolata studded with bits of preserved lemon. It’s bright and fresh, a lovely side dish that can be served warm or at room temperature. Ideally, choose long, narrow eggplants and cut them into narrow wedges. Alternatively, cut thick slices lengthwise from globe eggplants. Score the flesh of the eggplant with crisscross incisions. This is an important step in the cooking process, as it allows the spiced oil to infuse the flesh while providing lots of edges and ridges to char and crisp while cooking. Grill the slices over indirect heat slowly to allow them to cook until they are meltingly soft and buttery.
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