Charred Remains

It's too hot to cook, so let's step away for a moment.

After all, we're not really cooking--at least, we don't feel like we are when we have a canvas tote filled with freshly picked produce and a hot Weber grill just waiting for some action.

This summer, we're keeping it simple--and we encourage you to do the same. Do all your cooking outside--at least, as much as you can. For us, this means washing your vegetables and throwing them into a bowl with the only necessary ingredients and tools: flaky sea salt, a pepper mill, hot chilis, some butter, a few glugs of olive oil and, of course, a pair of tongs and a cast iron. Make a list, check it twice.

Then, when the grill is hot, try this recipe for blistered teriyaki eggplant--we promise you won't miss cleaning your grill of burnt beef or chicken remains. The meaty eggplant turns buttery soft when cooked on your cast iron.

Serve with rice or cold sesame noodles in fish sauce that maybe you made the day before, maybe you didn't. 

Here's how:

Ingredients:

-1 lb. fairytale eggplants, washed

-1 tbsp butter

-1/4 cup soy sauce

-1/2 cup teriyaki sauce

-salt and pepper to taste

-sesame seeds (optional garnish)

-Thai chilis (optional garnish)

Method:

1. Place cast iron on grill grate and cover to get screaming hot. Add a splash of olive oil to coat the pan and throw eggplant in, tossing ever so slightly. Cover and let blister (about 5 minutes).

2. Turn the eggplant and add the butter, soy sauce and teriyaki sauce. Stir.

3. Cook until eggplant skin is slightly crunchy and inside feels buttery soft.

4. Garnish and serve. Happy summer.