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

  1. Char whole eggplant on the grill. Piercing the flesh will keep steam pressure from building and allow extra char flavor into the eggplant.
  2. When the eggplant is well charred and deflated, carefully cut it open (it will be steamy!) and season the flesh with salt.
  3. Top the eggplant with cheese, tomato relish, herbs and peanuts.
  4. Serve with grilled bread and drizzle the entire plate with good olive oil.

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