PREP TIME 30 MINUTES
Once you’ve charred them, you can drizzle these eggplants with your best extra-virgin olive oil and sprinkle with some coarse salt for a simple side.
Ingredients (4ppl)
2 small eggplants (about 1 pound total)
Preparation
Step 1
Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Step 2
Place eggplants directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10–15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.
Step 3
Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and serve.