Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini
When people hear vegetarian cookout, they immediately picture sad, squeaky vegetable skewers. We are emphatically not doing that. Today, we are taking massive, meaty slabs of eggplant, scoring them deeply, and scorching them directly over an open flame until they are heavily charred on the outside and meltingly custardy within. Paired with a massive, herb-packed charred corn and freekeh salad and dragged through a smoky, aggressive harissa tahini, this is a centerpiece that demands absolute attention and respect. It is generous, it is chaotic in the best way, and it tastes like a late July night in Tel Aviv.
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Timeline
Ingredients
- 2 whole large globe eggplants(Cut into thick 1.5-inch planks, look for firm, heavy ones)
- 1/2 cup olive oil(Divided use)
- 1 tbsp baharat spice blend(Or use ras el hanout if you prefer)
- 1 cup cracked freekeh(Rinse well before cooking)
- 2 ears fresh sweet corn(Shucked)
- 1 cup raw tahini(The good stuff, well stirred)
- 1/4 cup ice water(Essential for fluffy tahini)
- 3 tbsp rose harissa(Adjust if yours is very spicy)
- 4 tbsp lemon juice(From about 2 large lemons, divided)
- 1 large bunch fresh cilantro(Roughly chopped, stems included)
- 1 large bunch fresh mint(Roughly chopped)
- 1/2 cup pomegranate seeds(For that vital tart crunch)
- 1 tsp kosher salt(Divided use)
- 1/2 cup toasted pine nuts(Toast carefully, they burn fast)
Instructions
- 1
Start by getting your grill or grill pan screaming hot, and simultaneously bring a medium pot of salted water to a boil to cook the 1 cup cracked freekeh for about 20 minutes until tender but still chewy.
20 min
Tip: Freekeh gives us a beautiful smoky undertone, but if you cannot find it, giant couscous works just fine.
- 2
While the grain is boiling, prep the star of the show. Lay the 2 large globe eggplants planks flat and score the flesh in a deep crosshatch pattern, being careful not to pierce the skin. Brush the scored flesh aggressively with 1/4 cup olive oil and rub thoroughly with the 1 tbsp baharat spice blend and 1/2 tsp kosher salt.
5 min
Tip: Scoring is non-negotiable. It creates maximum surface area for the fire to catch and lets the oil penetrate the dense flesh.
- 3
Now, we make the tahini. In a medium bowl, vigorously whisk together the 1 cup raw tahini, the 1/4 cup ice water, the 3 tbsp rose harissa, 2 tbsp lemon juice, and 1/2 tsp kosher salt. Keep whisking until the mixture seizes and then relaxes into a velvety, thick, magnificent sauce.
5 min
Tip: The ice water is the secret. It emulsifies the tahini into a pale, airy cloud instead of a heavy paste.
- 4
Throw the shucked 2 ears fresh sweet corn directly onto the hottest part of your grill grates. Let the flames scorch the kernels, rotating occasionally, until they are blackened in spots and smelling sweet and smoky. This should take about 10 minutes.
10 min
Tip: Do not oil the corn first; we want a dry scorch directly on the kernels.
- 5
Remove the scorched corn to a cutting board and slice the kernels off the cob. Drain the cooked freekeh. In a large mixing bowl, toss the warm freekeh and charred corn kernels with the remaining 1/4 cup olive oil, the remaining 2 tbsp lemon juice, the 1 large bunch fresh cilantro, and the 1 large bunch fresh mint.
5 min
Tip: Tossing the grains while warm ensures they drink up the lemon and oil beautifully.
- 6
Place the heavily spiced, scored eggplant planks flesh-side down on the hottest part of the grill. Do not touch them for at least 5 to 6 minutes. We want an aggressive, unapologetic char. Flip and cook for another 5 to 6 minutes until the interior is meltingly soft and custardy.
12 min
Tip: If the fire flares up from the oil, let it happen for a few seconds—that kiss of open flame is exactly what we want.
- 7
To build the plate, swoop the velvet harissa tahini generously across the base of your most beautiful, massive serving platter. Mound the fragrant charred corn and freekeh salad on one side. Lay the scorching hot eggplant planks directly on top. Scatter the whole beautiful mess with the 1/2 cup pomegranate seeds and the 1/2 cup toasted pine nuts. Serve immediately while the eggplant is still steaming.
3 min
Tip: This dish is all about contrast: the hot, smoky eggplant against the cool, tart pomegranate seeds and the rich tahini.
Chef's Notes
Do not salt your eggplant in advance here. We are not frying, we are scorching. Salting draws out moisture which we actually want to retain to help steam the interior into a custardy dream while the exterior faces the brutal heat of the grill. Also, please use massive bunches of herbs. When I say a large bunch, I mean a bouquet you would be proud to hand to a host.
Frequently Asked Questions
How long does Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini take to make?
Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini takes about 1 hour total. That includes 15 minutes of prep and 45 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini?
The main ingredients are: large globe eggplants, olive oil, baharat spice blend, cracked freekeh, fresh sweet corn, raw tahini, ice water, rose harissa, lemon juice, fresh cilantro, fresh mint, pomegranate seeds, kosher salt, toasted pine nuts.
What type of meal is Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini?
Fire-Scorched Eggplant Planks with Charred Corn-Freekeh Salad & Velvet Harissa Tahini is categorized as: dinner, salad.
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