Sun's out, grills out! Chef Michael Symon absorbs the summer season weather and fires up his grill to encourage everyone to get cooking outside with his scrumptious, easy and crowd-pleasing outside suppers. Self-shot from his New York backyard, his series lets you prepare in addition to Michael as he works live fire to show how easy and fun it is to make fantastic dishes on the outdoor grill.
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RECIPE THANKS TO MICHAEL SYMON
Total: 20 minutes
Active: 20 min
Yield: 4 portions
2 whole world eggplants
1/2 big head garlic, 6 to 8 cloves, skin on
Juice of 2 lemons, plus more as needed
1 1/2 teaspoons kosher salt, plus more as required
1/2 cup tahini
1/2 cup ice water
Extra-virgin olive oil, for serving
Establish your grill for indirect heat. If utilizing a charcoal grill, construct the coals on one side just. If using a gas grill, heat one side only.
Puncture the eggplants all over the surface with a fork. Place on the direct heat side of the grill or directly on to the coals, close the cover of the grill and char on all sides, turning as soon as the skin starts to darken and break, about 5 minutes per side. When the eggplants have softened through, get rid of to a resealable bag and permit to steam for a couple of minutes. When cool enough to manage, peel the eggplants and discard the skin and most of the seeds.
In the meantime, make the tehina. Separate the garlic cloves into a blender or food processor, leaving them in their papery skins. Include the lemon juice and salt and mix into a pulpy purée. Press the mixture though a strainer set over a bowl consisting of the tahini. Whisk to integrate; the mixture will thicken and take up. Blend in the ice water, smoothing out into a loose sauce.
Add the cleaned eggplant to a blender or food processor while still warm. Pour in all the tehina and blend till smooth. Taste and change the seasoning, adding more salt and lemon juice if required. Serve with olive oil sprinkled over the top.
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