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Chargrilled Eggplant and Tomato with Basil and Garlic

23/2/2012

 

Chargrilled Eggplant and Tomato with Basil and Garlic

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Chargrilled eggplant and tomato with basil and garlic to serve one. A platter of these vegetables presents beautifully!
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Eggplant looks so pretty on the vine. I plan to make room in the kitchen garden and grow some next season!

One of the most gratifying things about shopping at a farmer's market, as opposed to a major supermarket, is that you become more aware of what vegetables and fruits are actually in season and at their best in terms of availability and supply, as well as cost. Add to this, quality, freshness, and provenance, and you are in food shopper's paradise as far as I am concerned.

Eggplants, tomatoes, garlic and basil are flourishing in kitchen gardens around Australia right now and market stalls are spilling over with them too. The time is ripe for a simple salad based on chargrilled or roasted eggplant and tomato with basil and garlic. My recipe is inspired by Guy Mirabella's Palmina's Charcoal Eggplants and Tomatoes. My Peter won't eat eggplant, unless it is in a really good baba ghanouj, so I am forced to make this dish for one*. Perhaps if I work on eggplant recipes often enough, Peter will experiment, as he has with the figs. 

Incidentally, he asked me yesterday, 'Did you eat all of those figs?'. 'Yes, I did', I responded sweetly. 'Why do you ask?', I said, trying to sound innocent. 'Because I wanted to try one!'. *Imagine my surprise*. Progress, dear reader! Progress!

CHARGRILLED EGGPLANT AND TOMATO WITH BASIL AND GARLIC
1 medium sized eggplant
1 good sized vine ripened tomato

To dress:
a splash of good quality EVOO
1-2 cloves garlic, finely chopped
10 tiny basil leaves, freshly picked
sea salt and freshly ground pepper

In his original recipe, Mirabella suggests that you prepare a fire and burn enough wood to provide an ample amount of charcoal. You can do this on a wood fired pizza oven, barbecue or chiminea. I chose to use our gas BBQ, simply due to the windy weather of late. My open faced chiminea belly blows too many cinders around the garden in the wind.

So, place the eggplant and tomato over the coals or on a BBQ grill and roast, turning constantly until the skins blister and turn black. Cook, turning regularly, until evenly charred all over. Remove and set aside to cool. Once cool enough to handle, carefully peel and discard the charred skins, leaving the stems intact. In the meantime, make the dressing by combining the EVOO with the garlic. Arrange the eggplant and tomato in the dish, spoon over the dressing, scatter the baby basil leaves over the top and season with sea salt and freshly ground pepper. 

Mirabella recommends thick slices of crusty Italian bread as an accompaniment. If you would like to serve this as a side dish, it sits very well with lamb. A platter of eggplants and tomatoes roasted this way presents beautifully for a special occasion, such as dinner at your place! Buon appetito.
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Market-fresh tomatoes ready for roasting
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Freshly harvested garlic is so flavoursome
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Home grown basil screams 'pick me'. Use the smallest leaves to flavour and garnish this dish.
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Misk Cooks link
23/2/2012 07:48:24 am

I can't wait for winter to be finished!! I will absolutely try this on the barbecue as soon as the weather permits.

Lizzy
23/2/2012 03:02:13 pm

Hi Misk! Lovely! Roll on the warm weather so you can try it!

InTolerant Chef link
23/2/2012 08:56:30 am

That would be so delicious! My hubby is the same, missing out on some great meals because it includes a despised ingredient. I'll happily share a big plate of eggplant with you!
My tomatoes and Basil are going crazy, but my eggplants have done nothing this year :(

Lizzy
23/2/2012 03:03:32 pm

Come on over, my dear! Peter said no to my buying an eggplant this year... I think his exact words were 'Yuk' with a turned up nose. I plan to plant one next year regardless. They are so pretty. I wonder if the weather has affected yours?

Claire @ Claire K Creations link
23/2/2012 09:50:19 am

I love the look of this! How pretty the eggplant looks all nudie.

When my parents were first together mum served eggplant one night and dad said he didn't like it. A few weeks later she served it in another dish and called it 'Chinese vegetable.' The next time she served it dad said 'I don't like this Chinese vegetable it tastes like eggplant!' Can't be fooled my dad!

Lizzy
23/2/2012 02:58:16 pm

Hi Claire... ha ha, smart man! I get the feeling Peter would spot it too!

Christine (FoodWineTravel) link
23/2/2012 10:12:08 am

So simple but so delicious! Lovely photos too.

Lizzy
23/2/2012 02:58:55 pm

Hi there! Thanks so much. Now, if I can only convince Peter! : )

Mandy - The Complete Cook Book link
23/2/2012 07:08:05 pm

What an incredible recipe.
I am paying the love forward to you today - have a squizz here: http://thecompletecookbook.wordpress.com/2012/02/24/gratitude-x-6/
:-) Mandy

Lizzy
23/2/2012 07:52:14 pm

Mandy, thank you so much, I am really touched!

mrs_mulberry link
25/2/2012 11:52:53 am

Delicious post Lizzy and beautiful photos - you have captured the best of summer. Mr K and I lurrrve eggplant, can't wait to try this recipe! x

Lizzy
25/2/2012 12:17:54 pm

Mrs M, wow, thank you for the compliment! I am chuffed. I think you and Mr K will lurve this dish!

celia link
26/2/2012 06:53:20 am

Beautiful photos, Lizzy! We have eggplant in the backyard, this seems a wonderful way to use it, thank you! :)

Lizzy
1/3/2012 08:17:13 pm

Celia, thanks so much! I am envious of your eggplant. What will you do with it?


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066™, Jim, the Photographer
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