Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Grilled Eggplant Blossom
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- Level: Easy
- Total: 1 hr (includes salting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 368
- Total Fat
- 33 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 17 milligrams
- Sodium
- 471 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Sugar
- 8 grams
- Protein
- 7 grams
This perfectly grilled eggplant is inspired by chef Thomas Keller’s TikTok-famous preparation of zucchini, which is halved lengthwise, then scored with shallow, diamond-shaped cuts. The crosshatching helps increase the surface area of the eggplant for more even grilling while also allowing water to evaporate more quickly. The result is more nooks and crannies for soaking up marinades, sauces or glazes, and the most tender grilled vegetables. For this recipe, you’ll need the larger globe variety of eggplant. Look for one with a more bulbous shape (rather than long and slender), so you’ll be able to cut a deep crosshatch pattern that will open up (or blossom) during grilling, creating lots of nice crevices for the tahini sauce. We’ve topped the eggplant with feta, honey, fresh herbs and sumac. Serve it as a vegetarian main course or a side for grilled pork, chicken or fish.
- Level: Easy
- Total: 1 hr (includes salting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 368
- Total Fat
- 33 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 17 milligrams
- Sodium
- 471 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 6 grams
- Sugar
- 8 grams
- Protein
- 7 grams
Ingredients
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Directions
- Combine the olive oil and garlic in a small bowl and let stand to infuse while you prepare the eggplant.
- Cut the eggplant in half lengthwise. Score the eggplant halves on the cut sides in a crosshatch pattern at 1/2-inch intervals, cutting as deep as you can without cutting through the skin. Season the cut sides with salt, gently rubbing it into the cuts without tearing. Rest cut-side down in a colander in the sink for 30 minutes.
- Prepare a grill for medium heat.
- Discard the garlic from the oil. Stir together the tahini, lemon juice, honey and 2 tablespoons of the infused oil in a small bowl to combine. Stir in 3 tablespoons water 1 tablespoon at a time to make a very smooth sauce. Taste and season with salt. Set aside.
- Pat the eggplant dry and brush liberally with some of the remaining infused oil, then brush the grill grates with some of the oil. (You’ll have a tablespoon or so of the infused oil left.) Place the eggplant on the grill cut-side down and cook until nice grill marks appear, about 3 minutes. Turn the eggplant 45 degrees and continue to grill on the same side until nicely charred and the eggplant begins to soften, about 3 minutes more. Turn over and continue to grill until the eggplant is tender throughout and the sides are just beginning to droop, opening up the crosshatching, 6 to 10 minutes more, depending on the thickness of the eggplant. Remove to a platter and brush the top with any remaining infused oil.
- Drizzle with about half of the tahini mixture. Top with the feta, then coarsely tear the mint and parsley over top. Sprinkle with the sesame seeds and sumac. Serve the lemon wedges and remaining tahini mixture on the side.
Cook’s Note
When shopping for eggplant, choose ones with firm shiny skin that feel heavy for their size.
