Eggplant on the grill is a summer favorite. A brush of olive oil, a sprinkle of salt, and the fire of the grill are all that’s needed to transform firm, spongy eggplant wedges and planks into crispy-squidgy versions of themselves. But why stop there?
Take it up a notch with a recipe inspired by Yotam Ottolenghi, the Israel-born British chef and cookbook author. In his recipe, he roasts wedges of eggplant doused in a chermoula-infused oil heady with North African spice, and then tops it with an herby bulgur salad and creamy yogurt for a beautiful and substantial vegetarian dish.
