Palm&Pine's Charred Eggplant
A great, easy grilling dish with a smoky char to the eggplant, complemented by light, fresh ingredients including torn basil, tomato relish, fresh cheese, parsley and crushed peanuts for a textural crunch.
Courtesy of Palm&Pine Chefs Amarys and Jordan Herndon
Ingredients
1 large Black Beauty eggplant, flesh pierced in 3 places
Kosher salt, to taste
1/3 cup tomato relish
2 ounces fresh cheese
4 leaves basil, torn
6 leaves parsley
¼ cup peanuts, toasted and crushed
Olive oil, to taste
6 slices ciabatta, grilled
[Find a recipe for Palm&Pine's Drunk Shrimp here.]
Instructions
- Char whole eggplant on the grill. Piercing the flesh will keep steam pressure from building and allow extra char flavor into the eggplant.
- When the eggplant is well charred and deflated, carefully cut it open (it will be steamy!) and season the flesh with salt.
- Top the eggplant with cheese, tomato relish, herbs and peanuts.
- Serve with grilled bread and drizzle the entire plate with good olive oil.