RSS    

With everyone these days worrying about the economy, on governmental, business, and personal levels alike, we're all looking for new ways to make the most of the resources we have. So, it always surprises me when I see people during the summertime building fires in their backyard grills just to cook their main courses and maybe a vegetable on the side.

That may sound fine to some, but to me it sounds like a waste of good fuel.

Whenever possible, I like to plan entire meals that I build around the grill. When I'm grilling a large main course like a boneless leg of lamb, thick steaks or chops, or split and flattened whole or half chickens, I'll take advantage of their longer cooking time, or the early minutes when the fire is just about at the desired heat for grilling, to cook an appetizer that everyone can enjoy -- either before that evening's meal or the next day at lunch or dinner.

One of my favorite ways to do this is to cook vegetables to smoky tenderness and then turn them into a flavorful, aromatic dip. A perfect example of that kind of recipe is the kind of roasted eggplant dips you find all over North Africa and the Middle East.

Grilling is a perfect way to cook eggplant. Roasted whole above the fire, its flesh develops a silky-smooth consistency and takes on an intoxicatingly rich flavor as its skin chars. Once the eggplant cools, you simply cut the eggplant in half, scoop out its flesh with a spoon, and discard the skins. The same thing happens when you roast whole heads of garlic, wrapped in foil to prevent their dry skins from charring too badly.

Combine the eggplant and garlic with a few other ingredients, including olive oil, vinegar, and seasonings, and the result is a thick, luscious puree. In the recipe here, I include the Moroccan spice blend known as za'atar, a mixture of dried herbs such as oregano and thyme, sesame seeds, tangy sumac, salt, and other seasonings. You can find it in Middle Eastern markets and well-stocked supermarkets; or you could also blend together those seasonings to make your own version, or simply substitute other herbs and spices you like.

Once you've stirred up the mixture, it's ready to serve. Enjoy it as a dip with wedges of toasted pita bread or squares of flatbread. Or dish up the puree alongside your main dish, as a combination sauce and vegetable.

With very little effort, you've used the grill to make a sensational addition to your meal. And your kitchen economy needn't stop there: Next week, I'll share ideas for grilling your dessert, too.

MOROCCAN-STYLE GRILLED EGGPLANT

Serves 6 to 8

4 pounds eggplants

1 head garlic

1/2 cup extra-virgin olive oil

1 large red onion

1 tablespoon ground cumin

3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced

1 cup aged balsamic vinegar

1/2 to 3/4 cup sugar

Salt

Freshly ground black pepper

3 to 4 tablespoons za'atar Moroccan spice blend

1/2 cup minced organic Italian parsley

Toasted pita wedges or flatbread pieces (optional)

Preheat an outdoor grill.

Rub the head of garlic all over with a little olive oil. Wrap in heavy-duty aluminum foil and place on the grill, in a spot where the fire beneath is medium-hot, usually toward the edge.

Prick the eggplants in a few places with a table fork. Place them on the grill, turning the frequently with tongs, until their skins are evenly charred and the eggplants feel very tender but not yet mushy, 15 to 20 minutes. (If the eggplants appear to be charring too quickly, move them toward the side of the grill rack where the fire is a bit cooler.) Remove from the grill to a cooling rack and leave to cool completely.

Meanwhile, when the garlic feels tender, giving easily when the packet is carefully squeezed with a grilling glove, 20 to 30 minutes, remove the packet from the grill and place on the rack to cool.

While the eggplants and garlic are cooling, cut the onion into slices about 1/2 inch thick. Season with salt and pepper and grill until lightly charred on both sides, 3 to 5 minutes per side. Remove from the grill and set aside.

When the eggplants are cool, cut them in half lengthwise. Use a tablespoon to scrape out the flesh from each half. Chop finely on a cutting board and transfer to a mixing bowl.

Chop the onion slices and add them to the eggplant.

Remove the garlic from the foil packet. Separate the cloves and, with your fingers, squeeze out the garlic puree from each clove into the bowl, discarding the garlic skins.

Put the cumin in a small, dry skillet. Place over medium-low heat and cook, stirring, until the cumin turns fragrant, about 30 seconds. Add the cumin to the bowl along with the tomatoes, vinegar, and 1/2 cup of the sugar. Stir well. Add more sugar along with salt and pepper to taste.

Stir in za'atar to taste, along with the remaining olive oil and the parsley. Serve at room temperature, with toasted pita or flatbread pieces as a dip or alongside grilled lamb, pork, or chicken as a side dish.

Twitter: @ihavenet

 RSS    

MORE RECIPES:   DESSERT | PASTA | SEAFOOD | WOLFGANG PUCK

Recipes

 

More Recipes

Available at Amazon.com:

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

The Lee Bros. Simple Fresh Southern

Around My French Table: More Than 300 Recipes from My Home to Yours

Heart of the Artichoke and Other Kitchen Journeys

Teen Cuisine

Simple Comforts: 50 Heartwarming Recipes

Moroccan-Style Grilled Eggplant - Wolfgang Puck Recipes

(c) 2011 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.