Slow-Grilled Eggplant
Published August 22, 1992
- Total Time
- 1 hour 15 minutes
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Ingredients
4 eggplants, 10 to 12 ounces each
1 tablespoon lemon juice, strained
¼ teaspoon fine salt
⅛ teaspoon sugar
⅛ teaspoon freshly ground pepper
⅛ teaspoon dried oregano
1 ½ teaspoons olive oil
2 tablespoons minced parsley leaves
Nutritional analysis per serving (4 servings)
19 grams carbs; 95 calories; 1 gram monosaturated fat; 2 grams fat; 9 grams fiber; 153 milligrams sodium; 3 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Charwood available from Nature's Own, 453 South Main Street, Attleboro, Mass., 02703, (508) 226-4710.
Private Notes