In Greek: μελιτζάνα σχάρας, pronounced meh-leed-ZAH-nah SKHAH-rahs
The taste of eggplant cooked on the grill just can’t be matched, and this recipe creates a simple and delicious bowl-shaped dish to serve as an appetizer, side dish, or main dish combined with other grilled veggies. And go on… eat the bowl. Crisp grilled eggplant skin is quite tasty.
- 1 large eggplant (for two people)
- 2 tablespoons (or more) extra virgin Greek olive oil
- sea salt
- freshly ground pepper
- Optional additional seasonings:
- Ground cumin
- Garlic clove cut in half
Rinse eggplant. Remove leaves and stem and wipe to clean and dry.
Cut the eggplant in half from the top (stem) to bottom. Score through the pulp several times almost all the way through, taking care not to cut through the skin.
Pour or rub 1 to 1 1/2 tablespoons of olive oil on each half (pulp side) and sprinkle with seasonings to taste. (If using garlic, rub the pulp with garlic before adding oil and other seasonings.)
Place on a hot grill, cut side down and cook until the skin turns completely brown/black. Turn halves onto the skin side and continue to grill until the juices bubble up. On a closed grill, placed about 6 inches above the coals, it will take approximately 15 minutes to a side. On an open grill, place closer to the coals and it may take longer.
- The juices will start to steam and the eggplant pulp will expand and contract as the juices boil internally. Wait until the juices bubble up out the top before removing from the grill.
Serve hot, to be eaten with or without the skin.