Melanzanosalata

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

Melanzanosalata (Rustic Eggplant Dip)

2 small eggplants (1-1/2 pounds total)

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1/4 cup seeded and finely diced fresh tomato

2 tablespoons minced yellow onion

1-1/2 teaspoon chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1 teaspoon red-wine vinegar

1/2 teaspoon chopped fresh oregano

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh mint

Kosher salt and freshly ground black pepper

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 tablespoon of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Variations

Can’t grill the eggplant? Use the oven.

To broil the eggplants, position a rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Prick the eggplants once with a paring knife to prevent them from exploding. Put them on the baking sheet and rub all over with 1 tablespoon olive oil. Broil, turning once, until the skin is charred in spots and the flesh is tender, 25 to 30 minutes. Let cool.

You can also roast the eggplants instead. Position a rack in the center of the oven and heat the oven to 450°F. Prick and oil the eggplants as directed above. Roast until the skins are wrinkled and the eggplant flesh is very soft, about 1 hour. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 teaspoon oil and the tomato, onion, parsley, lemon juice, vinegar, oregano, thyme, mint, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix well.

Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt.

Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Make Ahead Tips

The eggplant can be grilled or broiled several hours or up to 2 days before making the salad. For best flavor, make the dip a day ahead.

Yu Xiang Qie Zi

I LOVE eggplant, anyway you want to fix it. Simply fried, breaded and fried, smothered in cheese and tomato sauce or cooked any type of Asian style. This Chinese method of cooking eggplant is one of my favorites. So yummy.

Yu Xiang Qie Zi (Sichuanese Fried Eggplant)

3 cups canola oil

4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise

10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish

4 cloves garlic, minced

1 2-inch piece ginger, peeled and minced

2 tablespoons douban jiang (Chinese red chile bean paste)

2 tablespoons light soy sauce

1 teaspoon sugar

2 teaspoons Chinkiang black vinegar, for garnish

1 teaspoon sesame oil, for garnish

Heat oil in a wok to 350 degrees F. 

Slice eggplant in half lengthwise, then cut in half crosswise. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about 1/4-inch deep. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry with paper towels; add to oil. Cook until slightly tender, 2–3 minutes. Using a slotted spoon, transfer to a bowl; cover with boiling water and let sit for 3 minutes. Drain and dry; set aside.

Discard all but 1/4 cup oil in the wok; return to medium-high heat. Add chives, garlic, and ginger; cook until soft, 3–5 minutes. Add chile bean paste, soy, and sugar; bring to a simmer. Add eggplant and cook for 2 minutes more.

Transfer to a platter; garnish with chives, vinegar, and sesame oil. Serve with rice.