Grilled Eggplant Aubergine Provolone With Grilled Salsa Food

PICKLED GRILLED EGGPLANT

Steps:

• Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into half-inch thick moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15 to 20 minutes. Rinse and dry the eggplant well, and toss with 2 tablespoons of the olive oil and a pinch of pepper. Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides.
• Meanwhile in a small mixing bowl whisk the sugar, and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning with salt and pepper.
• When the eggplant is marked nicely on both sides remove it from the pan and add it immediately to the marinade (a shallow baking dish works nicely to ensure that all of the eggplant is coated in marinade). Let the eggplant cool to room temperature and serve, or refrigerate in a sealed container.

GRILLED EGGPLANT

Steps:

• Peel the eggplant, and then cut into 3/4-inch slices.
• Combine butter, garlic salt, and Italian seasonings; stir well.
• Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
• Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

GRILLED EGGPLANT WITH CAPONATA SALSA

Steps:

• Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
• Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
• Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.

GRILLED WHOLE EGGPLANT WITH HARISSA VINAIGRETTE

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill eggplant directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15-20 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
• Carefully remove skin from eggplant, leaving stem intact. Season on all sides with 1/2 tsp. salt. Let sit on rack until excess water is drained, 20-30 minutes.
• Whisk oil, lemon juice, harissa, honey, and remaining 1/2 tsp. salt in a small bowl to combine.
• Using a paring knife, make several slits down length of eggplant on each side. Transfer to a plate and pour dressing over. Top with parsley and serve with bread alongside.
• Do Ahead: Eggplant (without parsley) can be dressed 8 hours ahead. Let sit at room temperature up to 4 hours. Chill, if waiting longer, and let sit at room temperature 1 hour before serving.