Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

Jan’s Stuffed Eggplant

Stuffed with garlic, Parmesan, and breadcrumbs, this dish makes a perfect vegetarian supper when paired with a crisp green salad. It’s also a great way to use up stale bread. I like to serve this with pasta tossed with pomodoro sauce.

• 
  
  4 large eggplants (about 1 lb. each)
  
  


• 
  
  2 Tbs. kosher salt (divided)
  
  


• 
  
  1 (8-oz.) baguette
  
  


• 
  
  1 cup vegetable oil
  
  


• 
  
  4 large cloves garlic, chopped (2 Tbs., divided)
  
  


• 
  
  5 large eggs, lightly beaten
  
  


• 
  
  1-1/2 cups grated Parmesan cheese
  
  


• 
  
  1 Tbs. chopped fresh Italian (flat-leaf) parsley
  
  


• 
  
  2 cups shredded mozzarella cheese (divided)
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  3 cups Mama Mia Trattoria’s Pomodoro Sauce  (divided)
  
  

Heat the oven to 350°F. Cut off the stem and bottom of the eggplants, and then cut them in half widthwise. Cut each half in half again from top to bottom so you have quarters (they will be almost square-shaped). Using a paring knife, cut as much flesh out of the skins as possible while still leaving the skins intact. (Make sure you don’t cut the skin and make sure to leave a tiny bit of eggplant still on, about 1/8 inch.)


Place the eggplant skins on a baking sheet. Sprinkle the skins with 2 tsp. salt and set aside for 20 minutes (the salt helps get out the bitterness and excess moisture).


Dice the eggplant flesh into 1/4-inch cubes, and place in a colander or sieve set over a bowl. Sprinkle with 1 Tbs. salt, mix together, and set aside for 20 minutes.


Break up the French bread into 2- to 3-inch chunks, place in a large bowl, and cover with cold water. Let soak for a few minutes to soften. Remove and discard as much crust as possible. Grab a handful of bread, squeeze out as much water as you can, and place it in another large bowl. Repeat with the remaining bread. Break up the soaked bread into smaller pieces (no bigger than 1/2 inch) and set aside.


Place a large (12- to 14-inch) sauté pan over high heat for several minutes. When hot, add the oil and heat until shimmering. Add the eggplant skins and sauté over high heat, turning now and then until just limp and pliable, about 3 minutes (you may have to do this in batches). Transfer to a paper towel–lined plate to drain.


Grab handfuls of the diced eggplant and squeeze out as much moisture as possible (and therefore any bitterness and extra salt), and transfer to another bowl.


Drain half the oil out of the sauté pan, reserving the drained oil. Place the pan over medium-high heat. When the remaining oil is hot, add half the squeezed eggplant and sauté until golden, about 5 minutes, stirring now and then. Add half the garlic and cook for another 2 to 3 minutes. Remove to a baking sheet to cool, and repeat with the other half of the eggplant and garlic, adding 3 Tbs. of the oil used to cook the skins before adding more eggplant.


Once cooled, add the sautéed eggplant to the bread pieces in the mixing bowl.


Add the beaten eggs, Parmesan, parsley, and 1 cup of the mozzarella to the bowl with the eggplant and bread. Mix well. Season with the remaining 1 tsp. salt and the pepper.


Cover the bottom of a 9x13x2-inch baking dish with 1/2 cup of pomodoro sauce. Cup one of the eggplant skins in one hand and fill it with about 1/3 cup of the stuffing. (The amount depends on the size of the eggplant, but it should be enough filling so they’re three-quarters full and look like a stuffed pasta shell. Try to pack in the filling so it doesn’t come out.) Repeat with the remaining skins, placing them side by side in the pan after they are filled (they should prop each other up but shouldn’t be crammed together).


Pour the remaining pomodoro sauce over the stuffed eggplants, cover the pan with foil, and bake for 30 minutes. Remove the foil, sprinkle the eggplants with the rest of the mozzarella, and continue to bake until the sauce is bubbly, the mozzarella is lightly browned, and the interior of the eggplant is hot, 15 to 20 minutes.

Classic Eggplant Parmigiana

This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn’t get more authentic than this.

For the eggplant:

• 
  
  2-1/2 lb. eggplant (about 4 small or 2 medium-large)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups olive oil (or a blend of olive and canola oils)
  
  

For the sauce:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large cloves garlic, peeled and cut in half
  
  


• 
  
  3-1/2 lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large fresh basil leaves, torn in half
  
  

For assembling:

• 
  
  6 oz. fresh mozzarella, torn into 1/2-inch pieces
  
  


• 
  
  1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 oz.)
  
  

Salt the eggplant:

Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Cover the bottom and sides of a large colander with a few eggplant slices and sprinkle generously with salt. Top with more layers of eggplant and salt until you run out of slices (you’ll end up with five or six layers). Let the colander sit in the sink or over a large bowl for at least 30 minutes and up to 2 hours. The salt will draw out water and reduce the eggplant’s ability to absorb oil.

Meanwhile, make the sauce:

Heat the 3 Tbs. oil in a 10-inch skillet over medium heat. Add the garlic and cook until fragrant and barely golden, 1 to 2 minutes. Add the tomatoes and 1/2 tsp. salt. Raise the heat to medium high and cook, stirring occasionally, until the tomatoes begin to break down into a sauce, 20 to 25 minutes. If the sauce begins to dry up before the tomatoes break down, add warm water 1 Tbs. at a time. Lower the heat to medium and continue cooking, stirring occasionally, until you have a thick, chunky sauce, 5 to 10 minutes more. (Too much liquid in the sauce will make the finished dish watery.) Turn off the heat, remove the garlic, and stir in the basil leaves. Season to taste with more salt, if necessary, and set aside.

Fry the eggplant:

Dry the eggplant by lining a large plate with a paper towel and setting a few slices on it. Top with another paper towel and layer on a few more slices. Repeat until you run out of slices.

Attach a candy thermometer to the side of a 3- or 4-quart saucepan. Add the olive oil and heat over medium-high heat. When the oil reaches 375°F, add as many eggplant slices as will fit comfortably in a single layer. Don’t crowd the pan. If you don’t have a candy thermometer, you can test the oil temperature by dipping a tip of one eggplant slice in the oil. If it immediately sizzles, the oil is ready.

Cook, turning once, until golden brown on both sides, about 2 minutes on the first side and 1 minute more on the second. Working quickly, pick up each slice with a slotted spoon and press the back of another large spoon against the slice to squeeze out as much oil as possible. Transfer to a plate lined with paper towels. Repeat until all the slices are fried, layering the fried eggplant between paper towels and adjusting the heat as necessary to maintain the frying temperature.

Assemble and bake:

Position a rack in the center of the oven and heat the oven to 450°F.

Layer about one-third of the eggplant slices so they overlap slightly on the bottom of a 10x8-inch (or similar size) baking dish. With the back of a spoon or an offset spatula, spread about one-third of the tomato sauce in a very thin layer over the eggplant. Evenly sprinkle about half of the mozzarella and 1/3 cup of the Parmigiano over the tomato sauce. Make another layer with one-third of the eggplant, one-third of the tomato sauce, the remaining mozzarella, and 1/3 cup Parmigiano. Make one last layer with the remaining eggplant, tomato sauce, and Parmigiano. Bake until the cheese has melted evenly and the top is bubbly, with browned edges, 20 to 25 minutes. Let rest for at least 15 minutes before serving.

Grilled Eggplant Noodle Bowl

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  7 oz. flat, wide (pad thai) rice noodles
  
  


• 
  
  2 scallions, sliced
  
  


• 
  
  1/4 cup mirin
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped salted peanuts
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Bring a large pot of water to a boil over high heat.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Cook the rice noodles according to package directions until tender.

Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.

In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.

Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

• 
  
  3 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  2 Tbs. minced fresh mint, plus small leaves for garnish
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  1/3 cup pitted Kalamata olives, finely chopped
  
  


• 
  
  2 Tbs. toasted walnuts, finely chopped
  
  


• 
  
  1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
  
  


• 
  
  4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. mixed baby greens
  
  


• 
  
  1 8-oz. package burrata (or fresh mozzarella), drained
  
  

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Classic Eggplant Parmigiana

This is how they do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn’t get more authentic than this.

For the eggplant:

• 
  
  2-1/2 lb. eggplant (about 4 small or 2 medium-large)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 cups olive oil (or a blend of olive and canola oils)
  
  

For the sauce:

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large cloves garlic, peeled and cut in half
  
  


• 
  
  3-1/2 lb. plum tomatoes, peeled, seeded, and coarsely chopped, or two 28-oz. cans diced tomatoes (preferably San Marzano), drained
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large fresh basil leaves, torn in half
  
  

For assembling:

• 
  
  6 oz. fresh mozzarella, torn into 1/2-inch pieces
  
  


• 
  
  1-1/4 cups lightly packed freshly grated Parmigiano-Reggiano (3-1/4 oz.)
  
  

Salt the eggplant:

Peel the eggplant and cut each crosswise into 1/4-inch-thick slices. Cover the bottom and sides of a large colander with a few eggplant slices and sprinkle generously with salt. Top with more layers of eggplant and salt until you run out of slices (you’ll end up with five or six layers). Let the colander sit in the sink or over a large bowl for at least 30 minutes and up to 2 hours. The salt will draw out water and reduce the eggplant’s ability to absorb oil.

Meanwhile, make the sauce:

Heat the 3 Tbs. oil in a 10-inch skillet over medium heat. Add the garlic and cook until fragrant and barely golden, 1 to 2 minutes. Add the tomatoes and 1/2 tsp. salt. Raise the heat to medium high and cook, stirring occasionally, until the tomatoes begin to break down into a sauce, 20 to 25 minutes. If the sauce begins to dry up before the tomatoes break down, add warm water 1 Tbs. at a time. Lower the heat to medium and continue cooking, stirring occasionally, until you have a thick, chunky sauce, 5 to 10 minutes more. (Too much liquid in the sauce will make the finished dish watery.) Turn off the heat, remove the garlic, and stir in the basil leaves. Season to taste with more salt, if necessary, and set aside.

Fry the eggplant:

Dry the eggplant by lining a large plate with a paper towel and setting a few slices on it. Top with another paper towel and layer on a few more slices. Repeat until you run out of slices.

Attach a candy thermometer to the side of a 3- or 4-quart saucepan. Add the olive oil and heat over medium-high heat. When the oil reaches 375°F, add as many eggplant slices as will fit comfortably in a single layer. Don’t crowd the pan. If you don’t have a candy thermometer, you can test the oil temperature by dipping a tip of one eggplant slice in the oil. If it immediately sizzles, the oil is ready.

Cook, turning once, until golden brown on both sides, about 2 minutes on the first side and 1 minute more on the second. Working quickly, pick up each slice with a slotted spoon and press the back of another large spoon against the slice to squeeze out as much oil as possible. Transfer to a plate lined with paper towels. Repeat until all the slices are fried, layering the fried eggplant between paper towels and adjusting the heat as necessary to maintain the frying temperature.

Assemble and bake:

Position a rack in the center of the oven and heat the oven to 450°F.

Layer about one-third of the eggplant slices so they overlap slightly on the bottom of a 10x8-inch (or similar size) baking dish. With the back of a spoon or an offset spatula, spread about one-third of the tomato sauce in a very thin layer over the eggplant. Evenly sprinkle about half of the mozzarella and 1/3 cup of the Parmigiano over the tomato sauce. Make another layer with one-third of the eggplant, one-third of the tomato sauce, the remaining mozzarella, and 1/3 cup Parmigiano. Make one last layer with the remaining eggplant, tomato sauce, and Parmigiano. Bake until the cheese has melted evenly and the top is bubbly, with browned edges, 20 to 25 minutes. Let rest for at least 15 minutes before serving.

Grilled Eggplant Noodle Bowl

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  7 oz. flat, wide (pad thai) rice noodles
  
  


• 
  
  2 scallions, sliced
  
  


• 
  
  1/4 cup mirin
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped salted peanuts
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Bring a large pot of water to a boil over high heat.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Cook the rice noodles according to package directions until tender.

Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.

In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.

Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

Rustic Eggplant Dip (Melanzanosalata)

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

• 
  
  2 small eggplants (1-1/2 lb. total)
  
  


• 
  
  1 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1/4 cup seeded and finely diced fresh tomato
  
  


• 
  
  2 Tbs. minced yellow onion
  
  


• 
  
  1-1/2 tsp. chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. red-wine vinegar
  
  


• 
  
  1/2 tsp. chopped fresh oregano or marjoram
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh mint
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup Greek yogurt
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. za’atar
  
  


• 
  
  Aleppo pepper or paprika
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Every element of this vegetarian pack-and-tote lunch—except for the yogurt—can be left out at room temperature until you’re ready to eat. Your lunch will be all the more flavorful for it.

For the eggplant and tomatoes

• 
  
  3 medium Japanese or Chinese eggplants, sliced into 3/4 inch thick rounds
  
  


• 
  
  Kosher salt
  
  


• 
  
  5 Tbs. extra virgin olive oil
  
  


• 
  
  1 pint cherry tomatoes
  
  


• 
  
  1 Tbs. coarsely chopped fresh rosemary
  
  

For the cucumbers

• 
  
  1 medium shallot, thinly sliced
  
  


• 
  
  1 Tbs. red wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2  English cucumber or 2 small Kirby cucumbers, peeled in stripes, halved, seeded if necessary, and sliced 1/2 inch thick
  
  


• 
  
  Fresh lemon juice, as needed
  
  

For serving

• 
  
  1 cup plain whole-milk or lowfat Greek yogurt or labneh 
  
  


• 
  
  1/4 cup pine nuts, toasted
  
  


• 
  
  Extra virgin olive oil
  
  


• 
  
  Pita or crusty bread
  
  

Prep it

Roast the eggplant and tomatoes: Season the eggplant slices generously with salt and put them in a colander in the sink to drain for 30 minutes.


Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.


Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.


Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.

Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.

Pack it

For each serving, pack half of each vegetable separately in a segmented lunch box or in its own container (or mix them together). Put half of the yogurt and pine nuts in separate containers (refrigerate the yogurt), and bring along a little jar of olive oil and some pita or crusty bread.

Put it together

Spread the yogurt in the bottom of your bowl and top it with the eggplant, tomatoes, and cucumbers. Sprinkle with the nuts, drizzle with olive oil, and eat with the pita or bread.

Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Lebanese Grilled Eggplant Dip

Serve this rich, smoky dip with pita chips, crackers, or crudités. If you don’t have any za’atar (a Middle Eastern spice blend), you can substitute 1/4 tsp. dried thyme.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup tahini
  
  


• 
  
  1/4 cup Greek yogurt
  
  


• 
  
  3 Tbs. fresh lemon juice
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. za’atar
  
  


• 
  
  Aleppo pepper or paprika
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Put the eggplant in a  food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining 1 Tbs. oil, and 1/2 tsp. salt. Pulse until well combined; there should be very small pieces of eggplant visible.

Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of Aleppo pepper or paprika.

Southeast Asian Grilled Eggplant Salad

This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.

• 
  
  1/4 cup peanut oil
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  3 Tbs. minced shallot
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1-3/4 tsp. granulated sugar
  
  


• 
  
  1 to 2 Thai bird chiles, minced, or 1-1/2 to 2 serrano chiles, seeded, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1-1/4 lb. long, slender Asian eggplants, trimmed and halved lengthwise
  
  


• 
  
  4 oz. baby lettuces (about 5-1/2 cups)
  
  


• 
  
  10 to 12 oz. cherry or grape tomatoes, halved (about 2 cups)
  
  


• 
  
  1 cup packed fresh basil leaves (preferably Thai basil)
  
  


• 
  
  1/3 cup packed fresh mint leaves
  
  

Prepare a medium-high gas or charcoal grill fire.

In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper.

In another small bowl, combine 2 tsp. water with the ginger, soy sauce, the remaining 1 Tbs. shallot, and 1 tsp. sugar.

Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side.

Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.

Open-Face Grilled Eggplant Sandwiches with Olive-Walnut Relish

The succulent texture and nutty flavor of grilled eggplant is complemented here by burrata, a rich cream-filled mozzarella that’s a must-try.

• 
  
  3 Tbs. extra-virgin olive oil; more for brushing
  
  


• 
  
  2 Tbs. minced fresh mint, plus small leaves for garnish
  
  


• 
  
  2 Tbs. minced shallot
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  1/3 cup pitted Kalamata olives, finely chopped
  
  


• 
  
  2 Tbs. toasted walnuts, finely chopped
  
  


• 
  
  1 to 1-1/4 lb. globe eggplant (2 small or 1 slender large), peeled if you like, trimmed, and cut into 1/2-inch-thick rounds
  
  


• 
  
  4-1/2 to 3/4-inch-thick slices crusty, artisanstyle white bread
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 oz. mixed baby greens
  
  


• 
  
  1 8-oz. package burrata (or fresh mozzarella), drained
  
  

Prepare a medium-high gas or charcoal grill fire. In a small bowl, combine the oil, mint, shallot, and vinegar. In another small bowl, combine the olives and walnuts. Beat the vinaigrette with a fork to blend, and then mix 2 tsp. into the olive mixture.

Arrange the eggplant and bread on a rimmed baking sheet. Brush the eggplant on both sides with olive oil and sprinkle with salt and pepper. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

Grill the eggplant, covered, until tender, about 3 minutes per side. Transfer to a plate. Grill the bread, covered, until toasted, 1 to 2 minutes per side.

Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the mixed greens. Arrange the eggplant rounds atop the greens. Beat the vinaigrette with a fork to blend, and then spoon about 1 tsp. over each round. Slice the burrata about 1/2 inch thick and arrange over the eggplant. Sprinkle lightly with salt and spoon about 1 tsp. of the olive relish over each burrata slice. Cut the sandwiches in half and transfer to plates. Garnish with small mint leaves and serve.

Grilled Eggplant Noodle Bowl

Made with rice noodles, this one-bowl meal is hearty without being heavy. If you don’t like peanuts, use cashews instead.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  7 oz. flat, wide (pad thai) rice noodles
  
  


• 
  
  2 scallions, sliced
  
  


• 
  
  1/4 cup mirin
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 Tbs. chopped fresh mint
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. chopped salted peanuts
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Bring a large pot of water to a boil over high heat.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

Cook the rice noodles according to package directions until tender.

Meanwhile, chop the eggplant into 1/2-inch pieces, and combine with the scallions in a large bowl.

In a small bowl, whisk together the mirin, soy sauce, sesame oil, and 1/4 cup warm water.

Drain the noodles, rinse under cold running water, drain again, and add to the eggplant. Toss with the sauce, mint, and cilantro. Sprinkle with the peanuts and serve

Rustic Eggplant Dip (Melanzanosalata)

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

• 
  
  2 small eggplants (1-1/2 lb. total)
  
  


• 
  
  1 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1/4 cup seeded and finely diced fresh tomato
  
  


• 
  
  2 Tbs. minced yellow onion
  
  


• 
  
  1-1/2 tsp. chopped fresh flat-leaf parsley
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. red-wine vinegar
  
  


• 
  
  1/2 tsp. chopped fresh oregano or marjoram
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh mint
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 Tbs. of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 tsp. oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, 1 tsp. salt, and 1/8 tsp. pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 
  
  1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
  
  


• 
  
  Extra-virgin olive oil, for brushing
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped pitted Kalamata olives
  
  


• 
  
  2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
  
  

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.