35 Min
DF
GF
NF
V
Sesame Smoked Eggplant
The humble eggplant does not have a lot going for it. It’s in the nightshade family and compared to many other vegetables, it is low in nutrients and can be quite bitter. But it does have a tremendous capacity to absorb flavor and what it lacks in nutrients, it makes up in taste. Especially the hauntingly smoked flavor it absorbs when cooked over an open fire. You could serve it charred skin and all as a dramatic side dish and let the guests do the work of removing the skin. These little eggplants are in season here in Texas and are perfect for smoking. Cooking an eggplant over a gas stove can be time consuming and messy as the skin will char and continue burning until the insides are soft and cooked. After which, you can take it in many directions. Drizzle olive oil, balsamic vinegar, sprinkle some Calabrian chile flakes and salt and it will remind you of Italian food. Or drizzle warm melted ghee, sprinkle a touch of jaggery and ground cumin, top with minced red onion, serrano pepper, herbs and salt. A twist of lemon and it will remind you of Indian food. Here, I drizzled warm garlic toasted sesame oil, minced ginger and pomegranate seeds. And it had elements of a simple Chinese preparation. You can enjoy this at room temperature or warm.
The humble eggplant does not have a lot going for it. It’s in the nightshade family and compared to many other vegetables, it is low in nutrients and can be quite bitter. But it does have a tremendous capacity to absorb flavor and what it lacks in nutrients, it makes up in taste. Especially the hauntingly smoked flavor it absorbs when cooked over an open fire. You could serve it charred skin and all as a dramatic side dish and let the guests do the work of removing the skin. These little eggplants are in season here in Texas and are perfect for smoking. Cooking an eggplant over a gas stove can be time consuming and messy as the skin will char and continue burning until the insides are soft and cooked. After which, you can take it in many directions. Drizzle olive oil, balsamic vinegar, sprinkle some Calabrian chile flakes and salt and it will remind you of Italian food. Or drizzle warm melted ghee, sprinkle a touch of jaggery and ground cumin, top with minced red onion, serrano pepper, herbs and salt. A twist of lemon and it will remind you of Indian food. Here, I drizzled warm garlic toasted sesame oil, minced ginger and pomegranate seeds. And it had elements of a simple Chinese preparation. You can enjoy this at room temperature or warm.
35 Minutes
4
Notes & Variations
- To go further in with Chinese flavors, add a dash of soy sauce, red chile and switch the lemon juice out for rice wine vinegar.
- The eggplant is best served the day it is made, preferably within a few hours.
- You could use large grocery store eggplants (roughly 2 medium eggplants) instead of the little ones – the large ones are easier to smoke.
Notes & Variations
- To go further in with Chinese flavors, add a dash of soy sauce, red chile and switch the lemon juice out for rice wine vinegar.
- The eggplant is best served the day it is made, preferably within a few hours.
- You could use large grocery store eggplants (roughly 2 medium eggplants) instead of the little ones – the large ones are easier to smoke.
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Eggplants galore.
The eggplant has a special place in our hearts, here are some dishes that'll ensure it earns a place in yours!
