Charcoal-Roasted Eggplant
Updated March 14, 2023
- Total Time
- About 1 hour, plus 30 minutes' draining
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Ingredients
- 1tablespoon kosher salt, plus more to taste
- 8large eggplants, sliced in half lengthwise
- 48stems of lemon balm, enough to make 3 cups of julienned leaves
- ½cup extra-virgin olive oil
- 24anchovy fillets, finely chopped
- ½cup capers, or more to taste
- Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
332 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 22 grams dietary fiber; 24 grams sugars; 11 grams protein; 1367 milligrams sodium
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
Salt the open face of each eggplant half, set them on end and allow to drain at least a half-hour. Meanwhile, make a fire in a grill. Chiffonade the lemon balm leaves by stacking them, rolling them up and slicing the roll crosswise as thinly as possible. Separate.
- Step 2
Rub the salt off the eggplants and cut slits lengthwise ½-inch apart on the opened halves. Do not cut through. Repeat crosswise to create a grid of ½-inch squares.
- Step 3
Press about 2 tablespoons of the lemon balm into the slits of each eggplant half and drizzle 1 or 2 tablespoons of olive oil on top. Roast until the cubes are juicy and yield under light pressure, about 30 minutes.
- Step 4
Meanwhile, julienne the remaining cup of lemon balm and place in a bowl big enough to contain all the eggplants. When the eggplants are done, scoop the cubed flesh from their skins. Separate the cubes, if desired. Add the anchovies, capers, salt and pepper. Toss, chill and serve.
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