Charcoal-Roasted Eggplant

• 1 tablespoon kosher salt, plus more to taste
• 8 large eggplants, sliced in half lengthwise
• 48 stems of lemon balm, enough to make 3 cups of julienned leaves
• 1/2 cup extra-virgin olive oil
• 24 anchovy fillets, finely chopped
• 1/2 cup capers, or more to taste
• Freshly ground pepper to taste

1. Salt the open face of each eggplant half, set them on end and allow to drain at least a half-hour.
2. Meanwhile, make a fire in a grill.
3. Chiffonade the lemon balm leaves by stacking them, rolling them up and slicing the roll crosswise as thinly as possible.
4. Separate.
5. Rub the salt off the eggplants and cut slits lengthwise 1/2-inch apart on the opened halves.
6. Do not cut through.
7. Repeat crosswise to create a grid of 1/2-inch squares.
8. Press about 2 tablespoons of the lemon balm into the slits of each eggplant half and drizzle 1 or 2 tablespoons of olive oil on top.
9. Roast until the cubes are juicy and yield under light pressure, about 30 minutes.
10. Meanwhile, julienne the remaining cup of lemon balm and place in a bowl big enough to contain all the eggplants.
11. When the eggplants are done, scoop the cubed flesh from their skins.
12. Separate the cubes, if desired.
13. Add the anchovies, capers, salt and pepper.
14. Toss, chill and serve.

kosher salt, eggplants, lemon balm, extravirgin olive oil, anchovy, capers, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10792 (may not work)