Grilled Eggplant with Cheese
A beautiful appetizer of eggplant cooked in olive oil goes perfectly with cheese.
Photographed by Takeshi Noguchi
Calorie count is per serving
Excludes time spent chilling in refrigerator.
Ingredients (Serves 2)
- 4 eggplantsNote
Japanese eggplants are usually about 13-15 cm, 100 g, and deep purple.
- 2 tbsp olive oil
- 1/3 tsp salt
- Pepper, to taste
- 1/2 wheel camembert cheese (50 g)
- 2 cherry tomatoes
- Parsley (finely chopped), as needed
Cut into the "cup" at the stem end of each eggplant and remove the frilled part. Grill the eggplants on a grill, then remove them from heat and peel them.
Preheat your grill for 2-3 min at high heat, then place the eggplants on it and grill. If your grill only heats from one side, turn the eggplants over once their skin turns black. Grill until the eggplants' skin turns black all over (about 5-6 min per side if your grill heats from one side, or 8-10 min total if your grill heats from both sides). After grilling, place the eggplants on a cutting board. Dip your fingers in cold water to keep them from being burned, then hold each by the stem with a paper towel to peel off the skin. The eggplants will become more difficult to peel once they cool, so peel them while they are still hot, taking care not to burn yourself.
Cut off the eggplants' stems, then cut shallow slits into the eggplants along their lengths about 1 cm apart from each other, leaving the 1-2 cm at the stem end uncut. Cut the eggplants in half across their middles and place them in a metal tray, then mix together the ingredients for [A] with a whisk and pour them over top of the eggplants. Place in a refrigerator for 20-30 min to chill.
Cut the camembert cheese into wedges about 8 mm thick. Remove the stems from the cherry tomatoes and cut each into four slices. Serve the eggplants topped with the camembert cheese, cherry tomatoes, and parsley.