Wednesday's food section is an ode to the grill, the theme running through Sunday Supper & More, and lots of things to grill for the main course, plus accompaniments. Just before the cooking is done, I like to put a lightly oiled eggplant on the rack. Then when all the other food is ready, you can leave the eggplant to smoke slowly. Refrigerate it sit overnight, and tomorrow you have something deliciously smoky.
Smoky eggplant relish
1 medium eggplant
Olive oil (for sprinkling)
1/4 onion, coarsely chopped
1/2 large tomato, coarsely chopped
Large handful fresh parsley or basil leaves
Salt and pepper, to taste
Juice of 1/2 lemon
2 tablespoons olive oil
1. Prick the eggplant well all over. Rub it with oil and set it on the grill rack. Grill over cooling coals for 40 minutes or until the eggplant is tender.
2. Transfer the eggplant to a bowl and set aside to cool.
3. Remove the eggplant flesh from the skin.
4. In a food processor, combine the eggplant, onion, tomato, parsley or basil, salt, pepper, lemon juice, and olive oil. Work the mixture in on-off motions until it is lightly chunky. Taste for seasoning and add more salt or pepper, if you like. Serve with crusty bread. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.