Hetty McKinnon’s new charred eggplant recipe is such blueprint for summery cooking: Grill a vegetable that’s in season, then, whereas it’s nonetheless heat, let it take in one thing scrumptious. Repeat.
Right here, the eggplant is sliced and browned in a grill pan till it’s good and smooth, then lined in a dressing made out of herbs, garlic, chile flakes and the infused olive oil left after frying some salt-packed capers. When it’s time to eat, you high it with smooth, runny burrata and people crisp fried capers.
For extra marinated greens, check out this Ali Slagle recipe, which shall be notably scrumptious should you cook dinner over charcoal and use a mixture of whichever summer time greens you could have available. Okra and eggplant work notably properly on the grill, however zucchini, inexperienced beans, fennel and asparagus are additionally nice, as are hardier lettuces like radicchio.
Grilled, marinated greens are such a pleasure this time of yr, notably should you make a bit greater than you want! The following day, you possibly can have the leftovers in pita bread, use them to start out a grain bowl, or combine them with extra herbs, fried bread and greens to construct a considerable leafy salad.
Uncooked greens take pleasure in a soak, too. These marinated cherry tomatoes with olives and crimson wine vinegar — a part of a really quick Caprese-like recipe from David Tanis — are fantastic spooned over slices of mozzarella, however they shouldn’t be restricted to only that. They’d be so good on a slab of crisp, fried tofu, tossed with some tender white beans or piled on a thick piece of toast.
All three recipes are perfect for taking up to somebody’s home for a potluck, or packing up for a picnic — they journey properly and style simply pretty much as good heat, or at room temperature, as they do chilled.