Smokey Indian Eggplant

It seems like just a few short weeks ago I was looking at a garden full of small, green tomatoes. Now there are so many coming in, I can't keep up! It's a happy dilemma!

My eggplant, on the other hand, have not produced very much at all. I've harvested only two smallish fruit and that's probably going to be it for the season. The same thing happened last year. Maybe I'm just not meant to grow eggplant. Shrug.

I first stumbled on this recipe for coriander eggplant in The Complete Hot and Spicy Cookbook years ago. It's a great recipe to play around with, adding more or less of whatever spices you'd like. It's also a good way to use the season's bounty. Grilling the eggplant over coals really makes this dish special, but I’ve done it many times in my oven and it’s still very good. Enjoy!

Smokey Indian Eggplant
Serves 4 as a starter or a snack

• 1 large eggplant
• 1/2 onion, thinly sliced
• 1 knob ginger (or more to taste), cut into matchsticks
• 2 large tomatoes, chopped
• 1 tbs ground coriander
• 1 tsp ground cayenne
• salt, to taste
• 1 bunch cilantro, chopped

Preparation:
Poke holes all over the eggplant then grill it over low coals until cooked through and soft. Alternatively, put it in a 350F oven for about 45 minutes. Make sure the eggplant is very soft. Traditionally the flesh is scooped out of the skin, but I like to keep the skin on (unless it’s really burnt). Your choice.

In a skillet, heat about 2 tbs oil to saute the onion and ginger. When they have softened and start to brown a bit, add the coriander and cayenne and continue to cook for about 1 minute (stir constantly). Add the tomatoes and cook until they release their juices and start to break down. Add the eggplant and stir well to incorporate. Cook a little longer to evaporate off some of the liquid, stirring frequently to prevent burning. Add salt to taste. Turn off the heat and throw in the chopped cilantro.

As with most Indian food, this tastes even better the served the next day. If you’re making this ahead, hold off on adding the cilantro until just before serving. It can be reheated or served cold with a side of naan bread.

Sweet Corn Soup

Gas is convenient, but it really is no match for coal as far as flavor goes. And to be honest, gas takes a bit of the fun out of grilling. There’s just something enjoyable about firing up the old Weber. Since we could only do it when the weather was nice, it gave us something to look forward to. And I knew my food would have that light, smokey goodness that reminds me of cowboys and sleeping under the stars. With gas, I just have to push a button and wait 5 minutes. Boring! No more something-to-look-forward-to.

Okay, I’m romanticizing just a bit, but you die-hard coal fans know what I mean.





I just happen to be smoking some fish and chicken, and since I didn’t want to waste the heat, I threw on some corn. The smoke had already died down, but the corn still took on a light smokey flavor, which came through in the soup. Another reason to look forward to firing up the old Weber.

No charcoal grill? No problem! Try broiling until it takes on a little color. Corn is phenomenal this time of year so you can’t really go wrong.


Sweet Corn Soup
(serves 3 to 4)

• 2 stalks celery, chopped
• 1/2 medium onion, diced
• 2 cloves garlic
• 4-5 ears corn, grilled and kernels removed from ears
• 1 medium potato, peeled and cut in half
• 3 cup chicken broth (vegetable is fine too)
• 2 cups water
• juice of 1/2 lemon or lime, more or less to taste
• salt, to taste

Preparation:
Start by sauteing the celery, onion and garlic in a little olive oil. Once they are softened, add the corn (reserve a half cup or so for serving), potato, broth, water and lime juice. Bring to a boil, cover and simmer until the potato is softened, about 20 minutes. (It is completely okay to simmer for longer since you will be pureeing the soup.) Adjust seasoning, if necessary. Puree the soup and pass it through a fine-mesh sieve. Discard the solids. Add back in the reserved kernels. If the soup is too thick, use more broth or even a little bit of cream to thin it out. Check seasonings again. At this point it’s ready to serve, however, I like to let soups sit for a couple of hours to overnight for the flavors to meld. Your call.

This soup is awesome as is, but it’s nice to add a little something to contrast with the sweetness of the corn. We like crumbled blue cheese. Flaked, smoked salmon works well too. Both have a savory-saltiness that compliments the corn’s sweetness. Or go simple and add just a small dollop of sour cream. Or sour cream mixed with adobo (as seen in the picture). Or avocado. The possibilities are endless! Oh, and it can be served chilled too!