Mark Arax’s Glorious Grilled Eggplant
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!
Lisa Marashian’s Weeknight Fasulia
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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.