Recipe: Grilled Plantains and Eggplants
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 large (2 pounds) ripe, skin-on plantains
  • 4 small (1¼ pounds) eggplants
  • 6 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Aluminum foil, for grilling
  • 4 tablespoons lemon juice
  • Crème fraîche, for garnish
  • Toasted black sesame seeds, for garnish
  • Thinly sliced chives, for garnish
Directions
  1. Light a grill. Place the plantains on the coolest part of the grill. Grill, turning often, until the sugar starts to bubble out of its skin and the plantains start splitting open, 30 minutes.
  2. Meanwhile, make the eggplants: In a large bowl, toss the whole eggplants with ¼ cup of olive oil and season with salt. Wrap each eggplant individually with foil and place on the grill with the plantains. Grill, turning frequently, until tender, 20 minutes.
  3. Transfer the eggplants and plantains to a cutting board. Remove the foil from the eggplants and use a knife to slice lengthwise halfway through each. Fill each incision with ½ tablespoon of the remaining olive oil and 1 tablespoon of the lemon juice, and season with salt. Garnish with a dollop of crème fraîche and a sprinkle of toasted black sesame seeds and chives. Peel open the plantains and slice into ½-inch-thick pieces on a bias. Season with salt, then serve.