I love eggplant! And even though I have been teaching cooking classes for years, I am always shocked at the number of people who claim not to like eggplant. I’m also shocked at the number of people who think that eggplant is a high-maintenance vegetable to prepare.
Many think eggplant is bitter, and it can be; however, there are a few easy ways to avoid bitterness. When purchasing eggplant, look for the eggplant that is rock hard. The firmer the eggplant, the less bitter it will be. Also, I always peel my eggplant before cooking it. I find that the skin is tough and never really breaks down during the cooking process. Finally, look for variety with the fewest number of seeds. Your classic eggplant, as well as Japanese eggplant or white eggplant, are great options. I also really like the little fairy tale eggplant that you can find at the farmers’ market right now. (They are very tender and don’t require peeling!)
Finally – to salt or not salt – that is the question. Typically when grilling, salting beforehand is not a necessary step, as the high heat of grilling can make the eggplant turn to mush very quickly. However, when roasting or frying, I always salt the eggplant first and let it sit for about 30 minutes before cooking. This helps to draw the moisture out and results in a much creamier texture (and quicker cook time). I love this recipe this time of year because the natural acidity of the tomatoes really adds nice contrast to the mild flavor of the eggplant.
Grilled Eggplant with Goat Cheese and Tomato Vinaigrette
- 1 pound eggplant, peeled
⅓–½ cup extra virgin olive oil
8 oz. goat cheese, crumbled
3 roma tomatoes
3 Tbsp. Spanish sherry vinegar
2 scallions, finely chopped
2 tsp. capers, minced - 3 cloves garlic, minced
- ¼ cup fresh basil, for garnish
- salt and pepper, to taste
Preheat the grill to 450 degrees.
Prepare the eggplant: Slice the eggplant into rounds about ½– to ¾-inch thick. Brush both sides with olive oil and salt and pepper. Grill on both sides for about 5 to 10 minutes each, depending on the heat of grill, until the eggplant are tender.
Make the vinaigrette: While the eggplant is grilling, finely chop the tomatoes and place them into a medium size mixing boil. Add the scallions, garlic and capers. Stir in the olive oil, sherry vinegar and basil, and season with salt and pepper to taste .
To assemble: Allow the eggplant to cool a few minutes. Layer a slice of eggplant on a platter. Spoon the vinaigrette on top and garnish with crumbled goat cheese. Serve warm or room temperature.
Upcoming Durham Spirits Co. Classes
Mediterranean Cocktail Party
Friday, Sept. 18, 6-8 pm
So you didn’t get to sail along the Mediterranean this summer? Don’t fret! We are going to transport you there with this menu. We will cruise from Spain to the south of France and then on to Italy and Greece as we eat (and drink) our way through some of the most culinary-rich countries in the world! This is a staycation you will never forget! The menu includes: mussels in a white wine sauce; Sicilian eggplant caponata; grilled flat breads with romesco sauce; Greek lamb meatballs with tzatziki; herb tomato pita salad; tortilla espanola with chorizo; honeyed fig tart; Mediterranean-inspired cocktails.
