Eggplant probably isn’t a favorite food of most kids in the world, let alone the United States. However, one of Chef Brian’s mom’s signature dishes is an eggplant parmesan. Lightly breaded eggplant, in a homemade tomato sauce, topped with parmesan and cooked until the top, edges, and bottom of the casserole are crispy. That dish alone inspired a lifelong love for eggplant in all of its forms.
This Charred Stuffed Eggplant dish was actually inspired by his neighbor who one day was cooking whole eggplant directly on charcoal. Intrigued and inspired by the dish that his neighbor created Chef Brian began to put all kinds of food directly on coals.
Onions, peppers, eggplant, squash, garlic, tomatoes, and all kinds of different food was experimented on before this recipe came to be.
It was the eggplant that always stood out. The charred, smoky, creamy eggplant transformed into a taste that can only be experienced.
To make this recipe, start by filling half of your charcoal grill with hot coals. Using a charcoal chimney is the safest and least toxic way to light charcoal. Avoid match light and lighter fluid whenever possible.
While the coals are lighting and heating up, generously salt your eggplant halves with salt and allow them to sit out for twenty minutes. After twenty minutes, rinse the eggplant halves.
Very lightly oil and season your eggplant and red bell peppers with salt and pepper. Do not use too much oil, it will only cause flare ups and the wrong kind of smoky flavor.
Place the eggplant and peppers on the grate directly above the hot charcoal. Char each side of the eggplant and all surfaces of the red bell peppers extremely well. Once charred on all surfaces you will move the peppers and eggplant to the opposite side of the grill without the charcoal underneath it.
The eggplant and peppers will finish over indirect heat. Allow both the eggplant and peppers to cook over indirect heat until they are both tender.
Remove the peppers and eggplant from the grill. Slice the red peppers into thin strips. Using a knife, score the inside surface of the eggplant with a knife in a few places. Top the eggplant with charred peppers, parsley, garlic, and a touch of olive oil. It probably won’t need any salt and pepper but add it to taste.
If you are serving this with grilled pita or naan, you can cut that into triangles or just leave it whole and tear it as needed.
To brighten up the taste of the dish you can add lemon, feta, olives, and/or a yogurt based sauce such as tzatziki.
Charred Stuffed Eggplant
Ingredients
- 2 Large Eggplant Halved
- 2 Medium Red Peppers
- 2 tbsp Olive Oil
- ¼ Bunch of Parsley Chopped
- 1/2 tsp Chopped Roasted Garlic
- Salt and Pepper
- 2 Pitas Optional
Instructions
- Generously salt the eggplant halves with salt and allow it to sit for twenty minutes before rinsing very well.
- Fill only half of your charcoal grill with hot coals.
- Very lightly oil and season your eggplant and peppers with salt and pepper.
- Place eggplant and peppers on the hottest parts of the grill and let them char on each side before finishing them on the less hot side of the grill.
- Once the eggplant and peppers are tender remove them from the heat.
- Slice the red peppers.
- Top the eggplant with peppers, parsley, garlic, and a touch of olive oil and salt and pepper (if needed).
- Lightly, grill pita bread and cut into triangles.