Chef Jean-Georges Vongerichten likes to grill in wood-burning ovens at his restaurants and at home. Here are his wood-fire cooking tips for grilling eggplant.
nestles the vegetables in a wood fire. If you have a charcoal grill or outdoor wood-burning oven, you can do the same. “You can smell the fire in what you’re cooking,” says Vongerichten. Applewood imparts a pure smokiness to the eggplant. Burn large hardwood pieces until they glow only with embers. You don’t want fierce flames that will burn the food and impart an acrid bitterness. You’re going for heat and smokiness, so let the logs burn until they ash over and glow.
Instead, set them on a metal rack or baking sheet that can withstand high heat or in a double layer of heavy-duty foil.If you’re experienced in wood-fire cooking, you can nestle the eggplant in the logs. If not, know that they’re hard to wriggle out when they’re done. The novice method works just as well: Just set the vegetable on top of the burning wood and turn to evenly blacken.Chef Jean-Georges Vongerichten smells the smoky charred eggplant right after it comes off the fire.
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