Jeanne Andelman’s Cheese Boreg Casserole
Reconnecting with Aunt Jeanne through this project has been a rich experience, for both palate and soul - kind of like this eating this cheese boreg!
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!
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. |