Suzi's Blog

Grilled Eggplant with Spicy Tomato Salad


We return again and again to Olives, Lemons & Za’atar by Rawia Bishara. When she came to this country from Palestine, she discovered many new treasures in American markets, including those deep purple eggplants that seem to beckon us all. But, what to do with that eggplant?

Rawia offers a Middle Eastern solution to that question, one that marries roasted eggplant with a tomato salad zippy with chile peppers. As you can see in the picture, we’ve paired the eggplant with homemade bread coated with goat cheese. This is a meal unto itself, delightful for lunch, brunch, or dinner.

Eggplants are still widely known as aubergines, from the Arabic. The plant began in south Asia and migrated slowly, only reaching the Mediterranean area in the Middle Ages thanks to Arab explorers and traders. There were actually two paths of transmission with two related families of plants: the melongene family coming the Eastern Mediterranean and the aubergine family through the Western. The melongene terminology has faded, but aubergine persists.

And the word “eggplant?” By the 18th century, there were European cultivars that were yellow or white in color and resembled goose or chicken eggs. That’s where “eggplant” comes from. And, no, they were not looking at those purple giants when this new name crossed their tongues.

With its roots in Asia, eggplant is still grown predominantly in Asia. China produces the most: nearly 30 million tons a year. India and Iran are the second and third largest producers, with only a fraction of China’s output. The largest European growers are Spain and Italy, the 9th and 10th largest growers in the world. But they produce less than 1% of what China does. So, in your next visit to Chinatown, look for an eggplant dish.

On your way to China, consider this Middle Eastern excursion.

Grilled Eggplant with Spicy Tomato Salad

Yield: 8 servings


  • 3 medium eggplants (2 ½ to 3 pounds total), cut into ½-inch rounds
  • Sea salt for sprinkling
  • Corn oil for frying
  • ⅓ to ½ cup extra-virgin olive oil for the tomato topping, plus more for roasting
  • 4 long hot or jalapeño chile peppers
  • 8 plum tomatoes or 3 beefsteak tomatoes, peeled and diced
  • 6 garlic cloves, minced
  • 2 lemons, juiced
  • Freshly ground black pepper


Arrange the eggplant slices on a sheet pan, sprinkle with salt and set aside for 30 minutes or until eggplants begin to sweat. Pat dry.

Add ¼ inch corn oil to a large skillet and heat over high until hot. Working in batches, use a spatula to slide the eggplant slices into the skillet and fry, turning once, until they are medium brown on both sides, about 4 minutes total. Repeat with remaining eggplant, adding more corn oil to the skillet if necessary. Alternatively, brush the eggplant slices with olive oil on both sides and roast in a 500°F oven until golden, turning once, about 15 minutes. Set aside to cool.

Meanwhile, finely dice 2 chile peppers, removing seeds if desired. Finely slice the other 2 chile peppers. In a medium bowl, combine the tomatoes, chopped chiles, garlic, ⅓ cup of the olive oil, lemon juice, salt and pepper, stirring to incorporate. Gradually add as much of the remaining olive oil to achieve your desired consistency. Spoon enough of the tomato mixture onto each eggplant slice to leave a narrow border around the rim.

Garnish with the sliced chiles and serve.

Sources: Olives, Lemons & Za’atar by Rawia Bishara with inputs from Wikipedia

Photo Information Canon T2i, EFS 60 mm Macro Lens, F/3.5 for 1/30th second at ISO‑160



Brown Sugar-Roasted Tomato Soup with Cheddar Croutons from Serious Eats


I am, in my soul, a gazpacho addict. I love the concept and all the flavors that gazpacho, made with fresh ingredients, can deliver to my table.

Funny thing, after thinking conventional tomato soup was ghastly, any tomato soup on a menu now captures my attention. Even roasted tomato soup. From canned tomatoes.  I must admit that for this recipe, roasting the tomatoes in brown sugar may have something to do with my new found preferences. Just maybe.

This lovely soup has this key advantage: it is available year round. No need to wait for Jersey tomato giants in August. This generously flavored soup has a peasant food heritage: diced bread and grated cheese merged with half-and-half. This soup can be your introduction to a full meal, but it has the body to, on its own, be the centerpiece of your evening. Just pair with a salad. And, of course, finish with a clever dessert. [Need a clever idea? Try our earlier post on Cutie Pies!]


  • Nonstick cooking spray
  • 2 (28 ounce) cans whole peeled tomatoes, drained, liquid reserved
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dark or light brown sugar
  • Half a medium loaf of focaccia bread, cut into a 1/2″ dice (about 3 cups bread cubes)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup finely grated sharp cheddar cheese (use a Microplane grater)
  • 2 tablespoons unsalted butter (see note above)
  • 4 large shallots, peeled and roughly chopped
  • 1 large or 2 medium garlic cloves, peeled and chopped (about 2 teaspoons)
  • 1 teaspoon chopped fresh thyme leaves (optional)
  • 1 tablespoon tomato paste
  • About 3 cups water
  • 1/2 cup half-and-half


Adjust oven racks to middle positions and preheat oven to 375°F.

Prepare the tomatoes: spray a large rimmed sheet tray with an even coating of cooking spray. Add drained tomatoes and space evenly. Season tomatoes to taste with salt and pepper, then divide brown sugar over tops of tomatoes. Roast tomatoes in oven until sugar is browned and tomatoes have shrunken slightly, about 45 minutes. Remove tomatoes from oven.

Meanwhile, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and grated cheddar cheese. Massage bread so cheese adheres well. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes. Remove from oven and let cool.
Prepare the soup: Heat butter in a large, heavy-bottomed Dutch oven set over medium heat. Add shallots, garlic, and thyme (if using), and season with salt and pepper. Cook, stirring occasionally, until shallots are translucent but not browned, about 6 minutes. Add tomato paste and cook, stirring, until it browns, about 2 minutes. Add roasted tomatoes, reserved tomato liquid, and enough water to cover, about 3 cups. Bring soup to a boil, reduce to a simmer and cook, stirring occasionally, until some liquid has evaporated, about 30 minutes.
Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Check soup for seasoning, adding more salt and pepper to taste. Serve in bowls, garnished with a handful of croutons.

Source: Serious Eats