The char on these tender eggplants adds a layer of deliciousness.
That’s been my relationship to the Japanese eggplants in my garden.
I love to grow them.
Elise Bauer
They hide out trellised against a fence behind my garden bed.
They’re a beautiful deep shade of purple, long and elegant.
But unlike tomatoes, you’re free to’t just chop them up and toss them in a salad.
Elise Bauer
Eggplants need to be cooked.
Japanese or Asian eggplants are more delicate than their Italian globe brethren.
They cook faster, the peels are thinner, and the cooked flesh is creamier.
Elise Bauer
Don’t be afraid of those char marks!
Love Eggplant?
Lay in a tray and sprinkle the exposed, scored side with salt.
Elise Bauer
The salt will help draw out excess moisture from the eggplants.
While the grill is heating, prepare the tahini sauce.
Place the eggplant halves cut side down on the hot grill.
Elise Bauer
Press them down a little so they make good contact with the grill.
Grill on the cut side until well browned, about 3 to 5 minutes.
Brush again with a little olive oil.
Elise Bauer
Remove the grilled eggplants from the grill, place on a plate and serve with tahini sauce.
Garnish with Thai basil.
