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Grilled Eggplant with Sesame and Herbs

Grilled Eggplant with Sesame and Herbs

We learned the beauty of smoky-fresh, summery eggplant in the Arabic restaurant Ein Hod, by the Mediterranean Sea: smoky and charred, yet bright and herbal.

By Diane UngerJune 5, 2017

  • Makes
    6 servings
  • Cook Time
    1 hour
  • Rating

This recipe is our adaptation of an eggplant dish taught to us by Irit Aharon, who runs a small eatery in Tel Aviv. We swapped her technique of charring whole eggplants on the burner of a gas stove for grilling halved ones over a charcoal or gas fire. We like serving the eggplant in the charred skins, but the cooked flesh also can be scooped into a bowl, mashed and mixed with the herb mixture, then finished with olive oil and lemon juice. Leave the stems on the eggplants when halving them. If you prefer to cook the eggplant indoors, heat the broiler with a rack about 6 inches from the heat. Place the oil-brushed eggplant halves cut side up on a wire rack set on a rimmed baking sheet. Broil until golden brown, about 10 minutes, then reduce the oven to 475°F and roast until soft throughout, another 30 to 40 minutes.

Tip

Don’t forget to score the eggplant. It allows the garlic flavor to penetrate.

Ingredients
  • 2

    medium eggplants (1 to 1½ pounds each), halved lengthwise

  • ½

    cup extra-virgin olive oil, divided, plus extra to serve

  • Kosher salt and ground black pepper

  • 6

    medium garlic cloves, finely grated

  • ½

    cup finely chopped fresh parsley

  • ½

    cup finely chopped fresh mint

  • 6

    tablespoons toasted sesame seeds, toasted

  • 1

    tablespoon grated lemon zest, plus 2 tablespoons lemon juice (1 lemon)

Step 1

Prepare a grill for indirect, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, set half of the burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the cooking grate.

Using a paring knife, carefully score the flesh of each eggplant half in a crosshatch pattern, spacing the cuts about ¾ inch apart. Be careful not to cut through the skin. Use ¼ cup of the oil to brush the eggplant flesh evenly, then season with salt and pepper. In a small bowl, stir together the remaining ¼ cup oil and the garlic.

Step 2

Grill the eggplant halves cut side down on the hot side of the grill until well browned, 5 to 10 minutes. Flip the halves cut side up and move to the cooler side of the grill. Brush the garlic-oil mixture onto the flesh, using the brush to push the garlic into the cuts. Cover and cook until a skewer inserted at the narrow end of the largest eggplant half meets no resistance, 30 to 40 minutes.

Step 3

In a small bowl, stir together the parsley, mint, sesame seeds, lemon zest, 1 teaspoon salt and ½ teaspoon pepper. Use a spoon to carefully separate the flesh from the skin of each half, but leaving it in place. Sprinkle each half with the herb mixture, then carefully stir it into the flesh to combine. Drizzle with olive oil and the lemon juice. Serve warm or at room temperature.

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