I have to tell you, I have avoided attempting any culinary adventures with eggplant for a long time. Sure, I’ve always been a fan of eggplant parmesan, who isn’t? But it is something that I hadn’t wanted to try to make. But recently, my obsession with the delicious, fluffy babaganoush at the Mediterranean restaurant down the street has motivated me to overcome my avoidance.
Babaganoush
Once I decided to look up recipes for babaganoush, I realized that there was nothing to be afraid of. I love any recipe that involves roasting something, and bonus points are given for anything that you don’t need to do anything to before throwing it in the oven (ok, a few punctures so that it doesn’t explode, but stabbing a squash is sort of a bonus stress-relief activity, don’t you think?).
roasted eggplant before 
roasted eggplant after
Of course, since I was trying to find the laziest way possible to make it, I had some uneven results:
Experiment #1
I mostly followed a recipe from Pinterest. I roasted the eggplant at 400 for 20 minutes or so, until it was soft. After it cooled, I scrapped the flesh out of the skin and put it in the food processor. Then one clove of garlic and a sort-of homemade tahini (ok, it was just crushed sesame seeds), salt, and olive oil.
Results: the food processor wasn’t good at pulverizing all of the eggplant seeds. It came out with a gritty, lumpy texture. I was going for light and fluffy and this wasn’t. Also, the garlic was STRONG. Like overpowering. I’m a bit of a garlic wimp. This wasn’t for me.
Experiment #2
Roasted the eggplant same as before. Also roasted one clove of garlic with it. This was a stroke of genius if I do say so myself. You still get the garlic flavor, but it is softer, not so pungent. This time I went after the eggplant flesh and the garlic clove with the immersion blender. It worked great! I didn’t even pretend to try to put any sesame anything in it this time. This batch wound up smooth and almost fluffy. Now if only I had remembered the olive oil!
Experiment #3
Roasted 2 eggplants. Threw in 2 cloves of garlic for last 5 minutes. I’m not sure what happened but it came out pretty soggy. Maybe because I didn’t let them cool all the way before peeling them?
I was a bit flummoxed and decided to take a break.
It turns out that babaganoush is a gateway dish that leads one down the slippery slope of exploring other adventures with eggplant.
A few months later, the eggplant display at Trader Joe’s called to me. The eggplants were large and heavy and inexpensive (it must have been eggplant season). I brought one home. It was too hot to consider turning on the oven, time to find some instructions for cooking eggplant on the grill.
Grilled Eggplant
There are some fairly involved recipes out there. You know how I feel about too many steps. But I did decide to make the effort to brine the eggplant before throwing it on the grill. The most challenging part about this step is figuring out how to keep the eggplant slices submerged in the brine, those guys really want to float! But the effort to outcome ratio for delicious grilled eggplant is very reasonable.
- First slice the eggplant into rounds, maybe ¾” to 1” thick.
- Then brine them for 30 minutes to 1 hour (dissolve 2 tablespoons of salt in warm water, then add cool water until you have enough to cover the slices).
- Then dry them off, get some olive oil and salt and get ready to grill.
- Here is something that I think is an important step: don’t oil the eggplant slices until right when you are going to put them on the grill. And only brush and then salt the side you are putting on the grill.
- Then close the lid and walk away for 5 minutes. When you come back, oil and salt the up side before you flip.
That came out so tasty that I’ve made it again.
I’m tempted to puree the grilled eggplant, but it is already so delicious why bother with the extra step?