Summer grilling tends to focus on meat, but vegetables also get great flavor from a stint over hot coals. So move the burgers and hot dogs to the side and make room on your grill for smoky, tender eggplant.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we halve eggplants instead of keeping them whole, exposing the flesh to the direct heat to develop deeper flavor. Making a crosshatch pattern in the flesh with a knife further increases the surface area to maximize browning.
