COAL-ROASTED EGGPLANTS

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Coal-Roasted Eggplants image

Once you've charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side. But they're even better paired with one of the three luscious sauces ([Yogurt and Sumac Sauce](/recipes/food/views/51175240) , [Smoky Tomato Sauce](/recipes/food/views/51175250) , or [Lemon-Mint Sauce](/recipes/food/views/51175260) ) and some grilled flatbread or pita.

Provided by Melissa Hamilton

Time 1h30m

Yield Makes 4 servings

Number Of Ingredients 1

2 small eggplants (about 1 pound total)

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.

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