broiled Asian eggplant

Eggplant evangelism. Start with a recipe for broiled Asian eggplant

Sometimes cooking can be a bit evangelical. Take eggplant. I am a believer. In fact, worshiper wouldn't be stretching it too far. And yet, I live in a house of eggplant atheists. They curl their tongues, complain of weird tingling sensations in all the wrong places, and look away with that certain tip to their shoulders that says, hey, I'm just walking through the airport, and I'm quite happy my in my own non-eggplant-eating existence, thank you very much.

But they are no match for me. I'm a pro. And I do the grocery shopping.

I gave up on eggplant parm a long ago. Italian eggplant, even when salted and soaked and iced and whatever, still has a hint of bitterness. And as far as texture goes, well, I love it, but I can see that it not for the newly initiated.


Asian eggplant

When I'm out to convert people, I go with Asian eggplants every time. They are non-threatening, one could even say pretty, and, most important, they turn to cream when broiled or grilled, all sweet no bitter. I have friends who swear they hate eggplant, but they will eat these.

And as far as the family goes? Well, I haven't won them over yet. But last year, after 17 years of "no thank you," I found a chickpea recipe that my husband liked. So there is hope right?

Broiled Asian eggplant

3 Asian eggplants, I like the long purple ones. You want them firm with no dents or soft spots, if possible.

1/3 cup olive oil
Kosher salt

Slice the eggplants the long way and sprinkle with salt. Allow them to sit for 30 minutes. Rinse and pat them dry.

Score each slice of eggplant three or four times diagonally.

Add a few large pinches of salt to the olive oil and coat the eggplant well on both sides. (Using a plastic bag works well, or a deep mixing bowl where you can swish the eggplant around well.)

Oil the broiling pan so the eggplant won't stick then place it skin-side up on the pan. Put the broiler on high, but put the rack one row up from the bottom so the eggplant doesn't scorch.

Broil until skin starts to brown and wrinkle a little. Remove the pan and use a wide spatula to carefully flip the eggplant. Slide the spatula under the pieces in a quick confident motion rather than trying to pry them up. This helps keep them in one piece.
Broil then again until the tops turn golden and maybe a bit more on the edges.


posted February 2, 2008 | link | comments (3)

filed under: Recipes, Asian eggplant, recipe

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Comments

Mmmmm - Eggplants are just so tasty! I especially like the Asian ones stuffed with shrimp after being grilled :)

- by Albany Jane on Feb 4, 2008 at 12:58 PM | link

What kinds of sauces do you serve with this???

- by Amelia on Feb 7, 2008 at 4:24 PM | link

Sometimes I go Japanese with a white miso sauce. Other times Italian with some kind of balsamic glaze, or cold with an olive oil and balsamic dressing. But lately, I've been adding them to the Thai steamed fish recipe that I posted a couple of weeks ago. They are great in that sauce. True be told, they are pretty yummy eatten as is piping hot straight from the oven.

- by celinabean on Feb 8, 2008 at 1:21 PM | link

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