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FEATURE
Camp cooking: Coal-roasted eggplant
This often unloved fruit is a great option over some hot coalsThe eggplant is a beautifully glossy fruit (not vegetable!) and cousin of the tomato. It has many culinary uses in a range of cuisines and is perfect for charcoal-roasting in the great outdoors.
Are you ready?
Cooking time: Up to 15 minutes
Ingredients:
- 2 eggplants
- Serves 4 people
Equipment:
-Cooking coals
-Foil
Method:
• Prepare a hardwood-charcoal fire in a grill
• Let coals cool to medium heat so they’re covered with ash and glowing red
• Place eggplants directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes)
• Transfer to a rimmed baking sheet and let cool slightly
• Carefully remove skins from eggplants, leaving stems intact
• Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain
• Split lengthwise and serve.
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Written byNatasha Laging
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Please see our Editorial Guidelines & Code of Ethics (including for more information about sponsored content and paid events). The information published on this website is of a general nature only and doesn’t consider your particular circumstances or needs.
Please see our Editorial Guidelines & Code of Ethics (including for more information about sponsored content and paid events). The information published on this website is of a general nature only and doesn’t consider your particular circumstances or needs.
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