Broiled Eggplant with Basil and Tahini Sauce | Spanish Style

JD

October 02, 2019

0

healthy-food, tasty-food-recipe

Many people complain that eggplant is either tough, bitter, or oily. This is not inevitable. The challenge is dealing with eggplant’s texture; it contains a lot of water but is also porous and drinks up oil, causing the
exterior to become greasy and charred while the interior remains tough and bitter. A simple fix was salting: The salt drew water to the eggplant’s surface, where it could be wiped away so the eggplant only needed a few minutes per side under a blazing hot broiler. Broiling rather than frying meant we could use just a light brushing of oil for less greasy results. While it’s good simply seasoned with basil, broiled eggplant really shines with our Tahini Sauce, which perfectly complements the eggplant’s concentrated roasted flavor. Make sure to slice the eggplant thin so that the slices will cook through by the time the exterior is browned.

Serves: 4
Total Time: 1 hour

Ingredients

TAHINI SAUCE
¼ cup tahini
¼ cup water
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper
EGGPLANT
1½ pounds eggplant, sliced into ¼-inch-thick rounds
1 tablespoon kosher salt
3 tablespoons extra-virgin olive oil
Pepper
2 tablespoons chopped fresh basil

Procedure

1. FOR THE TAHINI SAUCE Whisk tahini, water, lemon juice, and garlic in bowl until smooth (mixture will appear broken at first). Season with salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow flavors to meld. (Sauce can be refrigerated for up to 4 days; bring to room temperature before serving.)
2. FOR THE EGGPLANT Arrange eggplant on baking sheet lined with paper towels, sprinkle both sides with kosher salt, and let stand for 30 minutes.
3. Adjust oven rack 4 inches from broiler element and heat broiler. Thoroughly pat eggplant dry, arrange on aluminum foil–lined baking sheet, and brush both sides with oil. Broil eggplant until tops are mahogany brown, 4 to 6 minutes. Flip slices over and broil until second sides are brown, 4 to 6 minutes.
4. Transfer eggplant to platter and season with pepper to taste. Sprinkle with basil, drizzle with sauce, and serve.

BROIL IT LIKE YOU MEAN IT

To use a broiler effectively, it’s important to understand how it differs from regular oven cooking. While roasting relies on convective heat (air molecules surround the food), a broiler cooks food primarily with
radiant heat, a form of invisible infrared light waves. The broiler element can reach 2,000 degrees, making it a powerful but challenging cooking tool to use with precision. The way most broilers operate doesn’t make it any easier.

Waves Must Hit the Food

The waves should directly hit the food. The food should be just far enough away from the element that the heat is intense but also evenly hitting the food. Pay close attention to recipe instructions about how to position your oven rack in relation to the broiler.

Preheating Is Unreliable

Most broilers have no ready signal, so you’re left guessing when the broiler is preheated. Those that heat quickly may cycle off during cooking, while slow-to-heat broilers will be too cool and won’t cook the food in the given time. Getting to know your broiler takes time and experience.

If a Broiler Cycles Off, Browning Suffers

If the broiler is on for too long, most ovens will exceed a maximum air temperature and the broiler will temporarily switch off. The food will continue to cook by convection, but without radiant heat, browning will
slow dramatically. Take that into account and keep an eye on your food when cooking with the broiler.

Also see these post for
Food safety
Ideal Habits of a Cook
Secret Starter Kits of a Cook
Basic Staple Ingredients
Secret Ingredients for the Next Level