I like eggplant and have liked it for a long time, but I don’t think I really got what eggplant is all about until a few years ago. I used to saute it or roast it or puree the cooked flesh, and ya, it was good. But, eggplant can be better than just good. The wonders of eggplant have been best described by Nigel Slater in Tender Vol. 1.
If only that book had been available back when I first started cooking eggplant, I would have had a better understanding of the vegetable from the beginning. I highly recommend it for anyone in need of vegetable understanding or inspiration. First, he uses the term aubergine for eggplant which is so much prettier sounding, and I wish it would take off here in the States. Then, he fondly mentions the different varieties and their shapes, sizes, and colors. He writes of the ivory ones: “their pale skins blushed with lilac or rose as if someone had taken an artist’s brush to them.” He goes on to poetically discuss cooking aubergines: “The aubergine is at its most sensuous in a haze of olive oil and garlic, onion and sultanas, pine kernels, yoghurt and fresh mint. The fragrance is beguiling, sumptuous, heady. The flesh of Solanum melongena loves the muskier spices such as cumin and saffron, the piercing sharpness of pomegranate seeds, the faintest breath of rosewater. But nothing does quite so much for it as being grilled over charcoal. Smoke seeps into the spongy flesh, lending a note of intrigue and exposing an altogether darker undertone.” Now, that’s what eggplant is about. When a nice, big aubergine appeared in our CSA box, it was most certainly going to be cooked over charcoal. There are eighteen recipes for aubergines in this section of the book, and every one of them sounds lovely. I was already determined to grill mine, and creamed feta sounded perfect with it. The aubergine was cut into thick slices which were sprinkled with salt and left to stand for up to an hour. Nigel does mention that salting isn’t really necessary to remove bitterness in the varieties of aubergine that are common these days, but salting does tighten up the surface of the cut pieces. After being salted, rinsed, and dried, the pieces absorb less oil. The slices were brushed with olive oil and then grilled for a few minutes per side until completely tender and just slightly charred in spots. The creamed feta was a mix of sheep’s yogurt, crumbled feta, and chopped parsley and mint. To serve, the grilled aubergine slices were drizzled with olive oil and topped with the creamed feta. I added a pinch or two of crushed red pepper for garnish.
By grilling over high heat, the texture of the slices was barely crisp and charred from the grates on the surface and completely yielding inside. A little smoky flavor is indeed a fabulous quality in an aubergine dish, and it paired well with the herby, tangy, savory creamed feta. Now, I’m wondering if I really know all the other vegetables out there as well as I should. 
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