Smokey Eggplant Chutney Grilled Food

SMOKY EGGPLANT DIP

Steps:

• Preheat the oven to 425 degrees F.
• Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
• Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

GRILLED SKIRT STEAK WITH SMOKY EGGPLANT CHUTNEY

Steps:

• Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
• Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
• When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
• Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.

SMOKY EGGPLANT DIP WITH YOGURT AND MINT

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

SMOKY EGGPLANT CHUTNEY

Steps:

• Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
• In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.

WHOLE GRILLED PORGY WITH SMOKEY TOMATO CHUTNEY

Steps:

• For the vegetables: Preheat the oven to 400 degrees F. Preheat the grill to medium-high heat.
• In a large bowl, toss the cauliflower with some olive oil, salt and pepper. Put the cauliflower florets onto a baking sheet and into the oven to roast until nicely browned, about 20 minutes. Keep warm until service.
• In a separate bowl, toss the potatoes, eggplant and carrots with some olive oil, salt and pepper. Place the potatoes, eggplant and carrots on the grill. Grill until marked, 5 to 6 minutes. Put onto a baking sheet and into the oven until cooked through, about 5 minutes. Keep warm until service.
• For the chutney: Heat the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots and caramelize, about 2 minutes. Add the jalapeno and tomatoes, tossing to combine. Turn down the heat. Add the clam juice, orange juice, lime juice, cumin and smoked paprika. Simmer on low until the liquid dissolves, about 2 minutes. You may need to add more clam juice in order to further cook the tomatoes.
• For the porgy: Rinse the porgy in cold water and pat dry. This is very important; the fish needs to be completely dry or it will stick to your grill! Rub the porgy with olive oil and sprinkle with salt and black pepper. Get your grill screaming hot. Place your porgy at 10 o'clock and don't touch it! Leave it for a few minutes, and then lift slightly with a fish spatula to check for lines and sticking. If it's sticking, leave it there another 2 minutes or so, and then carefully turn it to 1 o'clock. Leave it there long enough to get some nice black lines, and then flip. Again, get some nice black lines and then either finish it on the grill or pop it in a 350 degree F oven for 3 to 4 minutes or until desired doneness. Cooking time varies based on the size of fish so you have, to feel it out. It is perfectly acceptable for a porgy to be served "pink on the bone." In fact, some Montauk locals will send it back to the kitchen if it's cooked any further!
• Place the whole grilled porgy on a serving plate. Serve the roasted vegetables on the side and top with some of the chutney.