Slow-Grilled Eggplant

Name: Slow-Grilled Eggplant
Total time: 1 h 15 min
Yield: Four servings
Ingredients: 4 eggplants, 10 to 12 ounces each; 1 tablespoon lemon juice, strained; 1/4 teaspoon fine salt; 1/8 teaspoon sugar; 1/8 teaspoon freshly ground pepper; 1/8 teaspoon dried oregano; 1 1/2 teaspoons olive oil; 2 tablespoons minced parsley leaves

Recipe from Paula Wolfert

Adapted by Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 3(12)
Comments: Read comments

Featured in: FOOD; Essential Eggplant

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Ingredients

Yield:Four servings

4eggplants, 10 to 12 ounces each
1tablespoon lemon juice, strained
¼teaspoon fine salt
⅛teaspoon sugar
⅛teaspoon freshly ground pepper
⅛teaspoon dried oregano
1½teaspoons olive oil
2tablespoons minced parsley leaves

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Combine lemon juice, salt, sugar, pepper and oregano in a glass or ceramic bowl. Whisk in the olive oil. Set aside.
Step 4
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.