Griddled Eggplant Rounds

With Miso Sauce (see Slender Eggplant with Miso Sauce), with toasted sesame seeds and slivered red shiso. With ricotta cheese, basil, and a small heap of diced tomatoes {Pictured here} With ricotta cheese, basil, Tomatoes, Salt-Roasted

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Step 1

Now that I’ve got eggplants jumping out of the garden come summer, I’ve gotten into a certain rhythm with them, which involves slicing, griddling, and ending up with eggplant that I can use in so many dishes that it has become the ultimate practical answer to the question, What’s for dinner? I use these slices in an eggplant gratin, layering them with vinegar, garlic, and basil; use them as a base for a myriad of toppings; and more. You can also eat the slices right of the griddle as a solo vegetable or garnished and seasoned.

Step 2

You need globe-shaped or oval eggplants that weigh at least a pound each. Slice them into rounds about ½ inch thick, salt them, and let them stand for 30 minutes or more to draw out the moisture and any bitter juices, then blot them dry with paper towels. Or skip this step if the eggplants are really fresh.

Step 3

When ready to cook, heat a ridged cast-iron pan over medium-high heat. It will take at least 5 mintues for it to warm up. While the pan is heating, brush both sides of each eggplant slice with olive oil. When the pan is hot, add the slices, then turn down the heat to medium; you want the pan to remain hot but not so hot that the eggplant burns. Cook for about 6 minutes, then rotate the slices 45 degrees. Leave them undisturbed for another 5 or 6 minutes. Now turn the slices over and cook the second side the same way. The second side, as well as subsequent batches, may take less time because the pan will have amassed more heat. When done, the surface will have attractive cross-hatching and feel tender. Remove the finished slices to a plate and continue with the rest of the slices. You can stack them on top of one another. If you’re not planning to eat them right away, wrap them well and refrigerate them. They keep well for several days and you can use them in all those different ways mentioned above.

Step 4

Grilled and Broiled

Step 5

You can grill the eggplant on a charcoal or gas grill using the same technique. Using a grill gives you the option of adding some aromatic herb branches or wood chips to the fire. As with cooking on the stove top, you want the fire to be fairly hot.

Step 6

You can also cook the eggplant rounds in the broiler, if you don’t mind having the oven going on a hot summer day. For the most efficient use of the oven, plan on cooking a number of eggplants. Brush the eggplant rounds with oil, then broil about 5 inches from the heat until golden, turn, and cook the second side until golden.