Foil-Wrapped Grilled Eggplant with Garlic

Cooking method

1. Step 1:

   

   How do you grill eggplant in foil over the coals? Gather all the ingredients the recipe calls for.

2. Step 2:

   

   Rinse the eggplants in cold water and dry them with paper towels. Peel the garlic and cut each clove into thin slices. You can adjust the amount of garlic to taste.

3. Step 3:

   

   Cut deep slits lengthwise into each eggplant (as shown in the photo). You can make 2–3 slits or more.

4. Step 4:

   

   Tuck two or three garlic slices into each slit.

5. Step 5:

   

   Do the same with the second eggplant. At this point you can sprinkle the eggplants with your favorite dried spices if you like. Personally, I prefer to use nothing but garlic in this recipe.

6. Step 6:

   

   Wrap the eggplants in two or three layers of foil.

7. Step 7:

   

   Pour refined vegetable oil or olive oil into a small deep container. Press a couple of garlic cloves through a press, or mince them by hand as finely as possible. Stir and let it infuse for a while (20–30 minutes is plenty; a bit longer is fine).

8. Step 8:

   

   Light the fire. Once the wood has burned down to coals, move on to cooking.

9. Step 9:

   

   Set the eggplants on the coals. Leave them until done, turning them now and then — it takes about 20 minutes. You're looking for the eggplant to turn soft. To check, pierce it through the foil with a toothpick or the tip of a knife.

10. Step 10:

    

    Take the eggplants off the coals. Carefully cut them open lengthwise with a knife. Salt to taste.

11. Step 11:

    

    Drizzle the eggplant with the garlic oil (or brush it on with a silicone brush, whichever is easier). Scatter fresh herbs on top — dill, parsley, cilantro, young green onion, or a mix. You can leave the eggplants in the foil, or take them out and serve them on a plate.

12. Step 12:

    

    Foil-grilled eggplant is amazingly delicious both hot and cold. Serve it on its own or alongside meat, kebabs, cutlets, and more.