This might be my all-time favorite way to cook eggplant. The tender and slender smallish Japanese eggplant is the least bitter of varieties, and the honey only makes it more kid-friendly. Haloumi is that steaklike Greek cheese that won’t melt through the grate of a grill.
Makes 4 servings
6 to 8 Japanese eggplant, halved lengthwise
Freshly ground black pepper
3 tablespoons honey
2 tablespoons fresh mint, chopped (this is for the eggplant)
1 piece haloumi cheese (approximately 4 inches by 3 inches)
2 tablespoons fresh thyme (or rosemary and/or sage)
Heat a grill (or grill pan) to medium. In a large bowl, toss the eggplant with a little olive oil, salt, and pepper. Grill the eggplant, cut side down, for 5 minutes or so. Turn, and grill for another 5 to 10 minutes, until tender and a bit charred. Transfer to a plate, drizzle with honey, and sprinkle with mint.
Cut the haloumi cheese into [3/4]-inch-thick steaks. Grill for 3 minutes or so on each side, until grill marks appear, but before the whole thing melts into an unholy mess. Transfer to the plate, drizzle the cheese with a little olive oil, and sprinkle with thyme (or rosemary and/or sage).
[This recipe is excerpted from the Gastrokid Cookbook, published by Wiley and to be published in August. Order your copy now.]