In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. Authors of the pioneering and bestselling Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expert sights on grilling, the most popular kind of outdoor cooking.
Based on years of testing, the Jamisons argue for a back-to-basics, high-heat, “open air, open flame” approach, a sensual and elemental way to grill that doesn’t require equipment with more bells and whistles than the Queen Mary. Though today’s grill might be fashioned to roast, bake, or smoke, even boil, steam, and suate, these pages remind us that it was, happilly for us, made to grill
One of the most delightful and versatile vegetables to grill, eggplant goes great with other summer produce. We like to serve it with a lusty red-and-white relish of good, ripe tomatoes and silky mozzarella cheese.
Servings: 6
Two 1-pound globe eggplants, peeled and cut lengthwise into 1/3 to 1/2-inch-thick slices
2 cups halved tiny tomatoes, such as pear, Sweet 100s, or cherry, preferably red and yellow
3 ounces fresh mozzarella cheese, preferably water-packed, cut into small cubes
1 tablespoon extra-virgin olive oil
Scant 3/4 to 1 teaspoon balsamic vinegar
1/8 teaspoon salt, or more to taste
Generous grinding of black pepper
Place the eggplants in a colander and sprinkle heavily with salt. Arrange the colander in a sink or over a plate and let it sit for 30 minutes to draw out bitter juices. Rinse the eggplant well and pat dry.
Prepare the marinade, combining the ingredients in a small bowl. Place the eggplant in a plastic bag, pour the marinade over it, and let it sit covered at room temperature for 15 to 30 minutes.
Prepare the relish, combining the ingredients. Cover and refrigerate it until needed. (The relish can be made several hours in advance if you wish. Let it sit at room temperature for a few minutes before serving.)
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
Drain the eggplant, reserving any marinade not absorbed by the thirsty vegetable.
Grill the eggplant uncovered over medium heat for 10 to 12 minutes, until soft and juicy. Turn once or twice and baste with the reserved marinade. If grilling covered, cook for 8 to 10 minutes, turning once midway.
Arrange the eggplant slices on a round platter in a spoke-like pattern, overlapping them at the center. Serve hot or at room temperature, with the relish spooned on top at the end. The eggplant makes a fine meal accompanied by Mixed Herb Tabbouleh.
