Grilled Eggplant Over Charcoal

Cooking method

1. Step 1:

   

   How do you grill eggplant over charcoal? The star of this dish is, of course, the eggplant. Wash them well and trim off the stem ends.

2. Step 2:

   

   Cut the eggplant into planks that aren't too thick — about 1/4 inch (0.5–0.7 cm). You can also cut them into rounds; go with whatever you prefer.

3. Step 3:

   

   Now let's make the two sauces for brushing over the grilled eggplant. Set out your favorite spices, a tomato, vegetable oil, soy sauce, and garlic.

4. Step 4:

   

   Pour the soy sauce and vegetable oil into a small bowl.

5. Step 5:

   

   Peel the garlic and rinse it under running water. Push the cloves through a garlic press, or grate them on a fine grater (adjust the amount to taste). Add the garlic to the soy sauce, along with the ground red pepper, dried basil, and a pinch of nutmeg — these are the spices used here.

6. Step 6:

   

   Stir everything together thoroughly.

7. Step 7:

   

   In another bowl, make the second sauce. Wash and dry the tomato. Cut it in half and grate the flesh on a coarse grater, discarding the skin (a blender works too). Use a ripe, meaty, slightly sweet tomato for a richer sauce. Add vegetable oil and finely grated garlic, then season with salt and pepper to taste. I also added a pinch of dried marjoram and a little lemon juice.

8. Step 8:

   

   Mix well, taste, and add whatever it needs.

9. Step 9:

   

   Let the sauces sit and develop while you get everything else ready.

10. Step 10:

    

    Rinse the fresh herbs, pat them dry with a towel, and chop them as finely as you can.

11. Step 11:

    

    Light the grill and wait for the wood to burn down to good, glowing embers. Heat up the grill grate you'll be cooking the eggplant on.

12. Step 12:

    

    Lay the eggplant on the grill and leave it until it takes on a nice golden color. Depending on how hot the coals are, this can take anywhere from one to several minutes.

13. Step 13:

    

    Flip the eggplant and cook the other side over the coals until done. You can turn the pieces several times as they cook. Go mainly by feel and color — you want them soft, with an appetizing golden-brown finish.

14. Step 14:

    

    Take the finished eggplant off the grill. Using a silicone brush, coat half the slices with the soy-garlic marinade.

15. Step 15:

    

    Sprinkle the chopped herbs over the top.

16. Step 16:

    

    Brush the other half of the slices with the tomato sauce and sprinkle those with herbs too.

17. Step 17:

    

    The grilled eggplant is ready to serve!