Grilled Eggplant with Nam Pla and Basil

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This simple dish is a natural choice to serve with any meat that features Asian seasonings, such as Peanut-Crusted Ribs.

Ingredients

  • 4 to 8 small-to-medium eggplants, preferably a variety of colors, about pounds total, rinsed
  • Juice of 1

Method

  1. Start a charcoal or wood fire in a grill or preheat a gas grill or broiler; the fire should be quite hot.
  2. Grill the eggplants whole, turning occasionally, until the skin is charred and the eggplants collapse, about 20 minutes. Remove from the heat and remove the skins with a paring knife. As you’re doing so, the eggplants will fall apart; that’s fine.