Mediterranean Grilled Eggplant - joe-possum/recipes GitHub Wiki

Ingredients

• 1 globe eggplant, sliced into ½-inch rounds
• kosher salt
• extra virgin olive oil
• 2 garlic cloves, minced
• 2 Tbsp lemon juice
• 1 jalapeño, finely chopped, remove ribs and seeds if you need it to be more mild
• 1 to 2 teaspoons sumac
• whipped feta (make this recipe), optional, omit nuts

Procedure

Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes while you work on other things. Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeño and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeño. Add a pinch of kosher salt and set aside (the lemon and olive oil will tame the hot peppers and the pungent taste of garlic).

When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.

Brush the eggplant slices on one side with olive oil.

Arrange the eggplant on the heated grill, oiled side down first. Grill anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.

Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add the plate of feta and warmed pita bread for serving.

Ref: Mediterranean Dish, Mediterranean Grilled Eggplant With Whipped Feta