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Mark’s Grilled Eggplant

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Mark Arax’s Glorious Grilled Eggplant

June 25, 2026 0 Comments

I visited writer Mark Arax on a perfect spring day to film my show and learn his recipe for Mark-Bittman-approved lamb tri-tip. I was not expecting his grilled eggplant – a mere side dish suggested at the 11th hour – to steal the show! He marinated it simply with olive oil, basil and a lot of lemon juice and grilled it slowly. By the time bubbles emerged, signaling a transformation in texture, I was bubbly from the fancy wine – a gift from Gavin Newsome, he said.

I mean, who serves you Gavin Newsome wine, anyway? Mark Arax, that’s who!

If you are persistent and lucky enough to get invited, that is. Lucky me!

Mark Arax’s Glorious Grilled Eggplant

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Yield:

4 eggplant halves

Prep time:

15 minutes

Cook time:

30 minutes

Total time:

45 minutes

INGREDIENTS

2	eggplants, halved lengthwise
½	cup extra-virgin olive oil
2	lemons, juiced
	Handful of basil, chopped
	Salt, pepper and garlic to taste

EQUIPMENT

Outdoor grill or grill pan
Whisk or fork
Pastry brush

INSTRUCTIONS

1.	In a medium bowl, use a fork or whisk to emulsify the oil, lemon juice, salt, pepper and garlic, then stir in the basil.
2.	Coat with a pastry brush on all sides, to generously season the eggplant.
3.	Grill on low heat until just past the point where the eggplant bubbles; you should have a creamy texture.
4.	Scoop out the eggplant “meat” and pile it onto a cracker (preferably lahvosh) to impress even your most discerning of guests.

CATEGORY

ON THE GRILL

KEYWORDS

Armenianfood, Eggplant, grilledeggplant, MarkArax

IF YOU TRY THIS RECIPE...

ON THE GRILL
| Mark’s Lamb Tri-Tip

Mark Arax’s Original Lamb Tri-Tip

NYT Cooking columnist Mark Bittman made this recipe famous! Here you will find the original recipe using lamb tri-trip sirloin. If you are able to source this cut of meat, ask your butcher to leave it untrimmed so you can enjoy the full effect!

Mark Arax’s Glorious Grilled Eggplant

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Yield: 6-8 servings

Prep time: Marinate overnight (12 hours)

Cook time: 30 minutes

Total time: 10 minutes

INGREDIENTS 2lamb tri-tip steaks, approximately 1 lb. each ½tsp. kosher salt ½tsp. freshly ground pepper ½tsp. garlic powder ½cup fresh rosemary, removed from stems ½cup balsamic vinegar 1cup olive oil

EQUIPMENT Outdoor grill Glass Pyrex dish Fork or whisk

INSTRUCTIONS 1.Place the steaks in a non-reactive glass dish. 2.Rub each steak with the salt, pepper, and garlic powder. 3.In a bowl, mix the vinegar and oil, using a fork or whisk to emulsify 4.Add the rosemary to the marinade and mix 5.Pour the marinade over the meat 6.Cover and let sit overnight 7.The next day, bring the meat to room temperature before grilling. 8.Grill to your desired temperature. 9.Let your meat rest for about 10 minutes before slicing.

NOTES 1. As mentioned in step 2, my grandma taught me to boil the coffee twice to achieve foam. In her day and circles, the ability to make foam was considered a favorable trait in prospective brides. Therefore, as a young women serving guests, she worked hard to create enough foam to extend to every cup. When I discussed this with Zee during our apprenticeship, she said foam was seen as a sign of laziness and only boiled her coffee once. I cannot account for these differences, but it would be great if someone in our community could!

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DESSERTS & COCKTAILS
| Vache’s Paklava Cups

Vache Moukhtarian’s Paklava Cups

I had a great time visiting Chef Vache at Cracked Pepper Bistro and tasting the goods! Vache’s paklava cups are easy to make, and they pair perfectly with his “Midnight Oil” dark roast coffee from Sanctuary Roasting. A simple muffin tin, some phyllo dough, and a filling spiced to suit your tastes are the recipe for a perfect treat. Serve it up with your favorite Armenian coffee (soorj), and let your fortune do the talking!

Mark Arax’s Glorious Grilled Eggplant

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Yield: 12

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

INGREDIENTS 1 package phyllo dough, thawed 1 stick unsalted butter, melted 1 3/4 cups raw walnuts 3/4 tsp cinnamon pinch of clove pinch of cardamom 1/2 cup granulated sugar

EQUIPMENT Muffin tins (6 or 12 cavity tins will work) Small food processer Small saucepan Microplane zester Pastry brush

INSTRUCTIONS 1.Combine sugar, water, lemon zest, and salt in a small saucepan to get the syrup started. 2.Over medium-high heat, stir and bring to a boil. 3.Reduce to a simmer and continue stirring for 5-7 minutes until the syrup begins to thicken. 4.Remove from heat, stir in vanilla, and set aside to thicken. 5.Preheat oven to 350 degrees. 6.In a small food processor, pulse the walnuts, cinnamon, clove, cardamom, and sugar until combined and the pieces are small, but not a paste, as texture is the goal. 7.Brush muffin tins with melted butter. 8.Scrunch one sheet of phyllo dough into each muffin cavity, being careful not to pack them too tightly. 9.Generously brush or spoon melted butter onto each, letting it seep into the cracks. 10.Spoon 2 heaping tablespoons of the nut mixture into each cup, pressing into the crevices. 11.Bake 20-25 minutes until golden and crispy and remove from oven. 12.Pour syrup over each cup. 13.Allow the cups to cool thoroughly before serving.

NOTES 1. Customize the filling and syrup to suit your tastes. Remember Chef Vache’s philosophy: recipes are guidelines.

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SIDE DISHES
| Eddie’s Perfect Pilaf

Eddie Marashian’s Perfect Pilaf

My brother is the third in a line of Edwards. My grandpa was called Ed Sr; my dad is known as Eddie; and my brother is affectionately known as Eddie Boy. A wizard in the kitchen, Eddie Boy has faithfully preserved and even upgraded many of our family recipes. His recipe for rice pilaf was originally my mom’s, with enhancements that have made it foolproof. So, if you’re looking for one pilaf recipe that comes out perfect every time, look no further.

Mark Arax’s Glorious Grilled Eggplant

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Yield: 4-5 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

INGREDIENTS 1 cup of Uncle Ben’s Parboiled rice ½ cup crushed vermicelli 3 cups of chicken broth, preferably Swanson’s Original Salted butter

EQUIPMENT Large saucepan Wooden spoon

INSTRUCTIONS 1.Melt 1.5 tbsp. butter in pan over med-high heat. 2.Add the vermicelli and sauté until brown, being careful not to let the vermicelli burn. 3.Once the pasta has browned, immediately add rice and stir the rice to coat every kernel with butter until it glistens and becomes translucent. 4.Add the broth and bring to a boil. 5.Once it’s boiling, cover and bring down to a simmer on medium-low heat. 6.Let it simmer for 18-20 min or until all the broth is absorbed. 7.Remove from heat and add 4-5 tbsp of butter, cut into pats, and dot them around. 8.Return the lid to the pot and let it sit for a few minutes while the butter melts. 9.Use a large fork to fluff the pilaf, but don’t stir it. (Stirring it will make it starchy.)

NOTES 1.If you don’t have vermicelli, you can use hand-crushed angel hair pasta. 2.Poke your spoon down to the bottom of the pot to check that all the liquid has absorbed. The rice should be moist but not wet, and certainly not dry. “Nobody wants bone-dry pilaf,” says Eddie Boy. 3.Taste prior to serving. If you want to add salt or pepper, you can do so now. But, if you used the Swanson’s original broth and the salted butter, the salt amount should already be correct. 4.Our mom served this with cooked peas. You can set them in a little well, right on top of the pilaf, or put them on the side.

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