Middle Eastern Style Grilled Eggplant

This recipe was adapted from the Milk Street Kitchen website.

Makes 6 side-dish servings 2 medium globe, Graffiti or Italian eggplants (1 to 1 1⁄2 pounds each), halved lengthwise

1⁄2 cup extra-virgin olive oil (divided)

Salt and ground black pepper

6 garlic cloves, minced

1⁄2 cup finely chopped fresh parsley 1⁄4 cup finely chopped fresh mint

1⁄4 cup finely chopped fresh chives

1⁄4 cup finely chopped fresh basil

6 tablespoons toasted sesame seeds

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice Prep time: 20 minutes. Cook time: 40 minutes. Total time: 1 hour.

Heat grill with half prepared for indirect heat and the other half for direct heat. Once hot, clean and oil the cooking grate.

Using a small, sharp knife, carefully score the cut side flesh of each eggplant half in a crisscross pattern, spacing the cuts about an inch apart and being mindful not to cut through the skin. Brush 1⁄4 cup olive oil evenly onto eggplant flesh, then sprinkle with salt and pepper.

In a small bowl, combine remaining oil and garlic. Grill eggplant cut side down over direct heat until dark golden brown, 5 to 10 minutes. Flip eggplant halves and move to indirect heat. Brush cut sides with garlic-oil mixture, pushing garlic pieces into the cuts. Cook with the grill covered until a skewer can easily slide through the eggplant flesh, about 30 to 40 minutes.

While eggplant cooks, combine herbs, sesame seeds, lemon zest and lemon juice in a small bowl.

Remove eggplant from heat and allow to cool slightly. Using a metal spoon, loosen the eggplant flesh from the skin. Add herb mixture to cooked eggplant while still in its skin and stir gently to combine. Season to taste with salt and pepper. Serve hot.

Per serving: 184 calories, 14g carbohydrate, 4g protein, 14g fat (2g saturated), 436mg sodium, 6g fiber.