TASTE
Grilled eggplant gets Tahitian infusion
| • | Subtle Tea |
By Bonnie S. Benwick
Washington Post
And now for something completely different: a dish inspired by Tahitians' use of coconut cream in all sorts of savory recipes. The cream is not the canned, sweetened stuff of pina coladas, but the thick, white substance that forms at the top of good-quality brands of canned coconut milk.
In this recipe, the no-cook sauce comes together while the eggplant is grilling. And although it's called a cream, the sauce is light. The dish is surprisingly filling as a main course, but you could halve the quantity and serve it as a side dish for fish or chicken that goes on the grill as well.
Serve with steamed rice.
The recipe is from "The Best Barbecue on Earth," by Rick Browne (Ten Speed Press, 2008).
GRILLED EGGPLANT IN LEMON-COCONUT CREAM
Prepare the grill: If using a gas grill, preheat to medium (375 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with nonstick cooking oil spray and place it on the grill.
Line 2 large baking sheets with aluminum foil. Cut off the tops, bottoms and about 1/2 inch of the curved long sides of the eggplants. Working with one at a time, stand the eggplant on 1 flat end and cut vertically into 1/4-inch-thick slices. Lay the slices on one of the baking sheets and use the oil to brush them very lightly on both sides; it's OK to stack the slices. Transfer the slices to the grill rack; about half the amount should fit. Grill for about 4 minutes, until they begin to char. Turn over and grill for 4 minutes, then transfer to the second baking sheet and cover loosely to keep warm. Repeat with the remaining slices.
Meanwhile, prep the following ingredients and combine in a medium bowl: Finely grate the lemon zest to yield 1 teaspoon. Cut the lemon in half and squeeze to yield 2 tablespoons of juice. Finely chop the white and light-green parts of the scallions; there should be about 3/4 cup. Cut the tomatoes into 1/4-inch dice; there should be about 1 cup. Stem, seed and finely mince the jalapeno pepper; there should be about 2 teaspoons' worth.
Open the can of coconut milk and spoon a few tablespoons of the thick cream at the top, plus 1/2 cup of the thinner milk below it, into the vegetable mixture (reserve/freeze the remaining coconut milk for another use). Mix well, then season with salt and pepper to taste to form the lemon-coconut sauce.
Transfer the warm eggplant slices to a serving dish and spoon the lemon-coconut sauce over the top. Serve immediately.
Makes 4 servings.
