Coal-Roasted Eggplants

This is delicious with the smoky tomato sauce. We melted shredded cheese on it. Didn't even have enough for leftovers.

• redhairedcarol

• Birmingham, Al

• 10/1/2014

Made the Smokey Tomato Sauce and it was a bland no-go. It did nothing for the eggplant. The sauce is strange and insipid. Can't figure out what it's trying to be. It's like a failed attempt at a vinaigrette. Added lemon juice and tried everything in my considerable culinary arsenal, but still could not rescue it. It's a very weak concoction lacking in depth and character. Maybe the other sauces are better.

• worldbeat

• Oakland, CA

• 7/24/2014

I made these for my daughter's birthday dinner accompanied by the smokey tomato sauce with anchovies. She's just now eating the left-overs for breakfast and has asked if she can have these next year instead of cake. She's 21.

• chrysten1

• Calgary

• 6/17/2014

Been doing this for a long time. There simply is no better way to cook and eat eggplant. Grilling thick slices brushed with olive oil over a wood fire runs a close second.

• worldbeat

• Oakland, CA

• 5/27/2014

斯莫科,美味!和多才多艺。只是把two on the coals after dinner and ate the next day for lunch.

• QURE

• Portland, OR

• 3/5/2014

I have made this twice--had to do it a second time because the first time I made a big mistake. I, too, have a gas grill and followed the directions to char the eggplant over medium high heat. HOWEVER, I closed the lid on the grill and, in about 10 minutes, heard an loud POP, and, yes, the eggplant exploded in the grill. My fault completely--the recipe did not say to close the grill. I did continue to roast the remains and continued as directed. Served it with a light artichoke tomato sauce with asiago cheese and a side of pasta, and it was great!!! Made it again a few weeks later AS DIRECTED, and it worked perfectly. This is such an easy way to fix eggplant. A real keeper.

• moscotty

• St. Albans, MO

• 8/12/2013

Made this dish today for lunch, with the lemon mint sauce. Wow! This is such a fun, easy and delicious way to prepare the sometimes-persnickety eggplant! Can't wait to try the other sauces, too. This recipe is a keeper!

• wumphrey

• Mill Valley, CA

• 7/26/2013

I had eggplants hanging heavy in my raised garden bed. This recipe looked and sounded mouth-watering and it was. Unfortunately for me I only have a gas grill. I turned all three burners on high and within 15 minutes the eggplant was burned beyond recognition. The meat was so tender and flavorful it was amazing. I tried the yogurt sauce but will try the other two as soon as I have more eggplant from the garden.

• eamccarty

• Scottsdale, AZ

• 7/1/2013