Slow Grilled Eggplant Recipes
SLOW-GRILLED EGGPLANT
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Begin a Charwood fire (see note) and allow the coals to turn to ash. You will need a supply of coals to keep a steady heat for about 1 hour.
- Prick each eggplant once with a toothpick. Place far enough from the coals so that they will cook slowly and evenly. Turn as each side becomes black and soft, about 40 minutes total. Remove from heat when black on all sides. Transfer to a serving dish. Peel off skin on the top side. Set aside to cool for 5 minutes.
- Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
- Place each eggplant on an individual dish, peeled side up. Using a sharp paring knife, cut 3 or 4 crisscross slashes into the pulp. Drizzle some of the lemon vinaigrette over each. Gently mix it into the pulp with a fork. Top each with parsley and serve. To be eaten as if it were a baked potato.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 2 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 152 milligrams, Sugar 9 grams
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