Firing up Eggplant

This dish is a perfect way to highlight the vibrant flavors of the season. It’s simple to make and brings out the best in our farm-fresh produce. Get ready to enjoy a delicious and wholesome meal that’s sure to become a favorite at your table!

Perfect for grilling season! 

Yield:  4 servings 

INGREDIENTS 

3 cloves garlic, grated on a microplane 

1 pint cherry tomatoes, sliced 

1 bunch cilantro, finely chopped 

1 serrano pepper or 2 Thai chilies, sliced very thin 

½ cup Red Boat fish sauce (optional) 

4 small or 3 larger Japanese eggplant (approx. 1 ½ lbs) 

Freshly ground black pepper 

Flaky salt 

Extra-virgin olive oil 

PREPARATION 

Combine garlic, tomatoes, cilantro, serrano, (fish sauce & ¼ cup water, if using) in a bowl. 

Prepare a gas or charcoal grill so that is very hot.  Place eggplants directly on grate or coals.  Cook eggplants on one side until they’re soft and turn black.  Flip to roast the other side.  The flesh will be very tender and smearable when cooked all the way through.  Pockets of steam may billow out while cooking. 

Place eggplants on a plate and slice each one lengthwise as you would a baked potato to expose the steamed flesh, leaving the ends intact. 

Spoon the tomato mixture generously over each eggplant.  Add some twists of ground pepper, flakes of salt and drizzle with olive oil. 

Garden and Gun magazine 

Chef, Silver Iocovozzi 

Photograph by Johnny Autry

Illustration by Lara Tomlin