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Direct heat, medium ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on medium setting

Wood:

Direct heat, medium ash

12-by-12-inch bed, 3 inches deep

Clean, oiled grate set 4 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

¼ cup Tandoori Yogurt Marinade (page 360)

2 tablespoons olive oil

1 large eggplant (about 1 pound), ends cut off, peeled

Oil for coating grill grate

1 orange

1/8 teaspoon kosher salt, or more to taste

1/8 teaspoon ground black pepper, or more to taste

1 scallion, roots trimmed, thinly sliced

DIRECTIONS

1. Mix the marinade and olive oil in a medium bowl.

2. Cut the eggplant in half crosswise. Put each half on its widest cut side and cut into 1-inch-thick wedges. Toss with the tandoori mixture and set aside for 15 minutes.

3. Heat the grill as directed.

4. Brush the grill grate and coat it with oil. Put the eggplant wedges on the grill and cook until browned on all sides and tender, about 15 minutes, turning every 5 minutes. If your grill has a temperature gauge, it should stay at around 375°F.

5. While the eggplant is grilling, grate the zest from the orange and squeeze the juice; hold separately.

6. Transfer the grilled eggplant to a serving plate, season with salt and pepper, and top with the orange juice, scallion, and grated orange zest.

Photo: Grilled Asian Eggplant with Hoisin and Vodka

Grilled Vegetarian Chili

As we were writing this book, we experimented with several grilled soups and stews. This chili was one of the winners. All of the vegetables are grilled instead of sautéed, giving them a darkly caramelized sweetness and a hint of smoke that enriches the heartiness of the stew. We kept the spiciness on the mild side, but feel free to add ground chiles or hot sauce to your tongue’s content.

TIMING

Prep: 15 minutes

Grill: 20 minutes

Simmer: 45 to 60 minutes

GRILL TOOLS AND EQUIPMENT

• 8 wooden skewers or 16 toothpicks, soaked in water for 1 hour

• Long-handled tongs

GETTING CREATIVE

• For a more substantial chili, grill about 1 pound of veggie burgers until cooked through. Pulse in a food processor until coarsely ground. Add to the soup pot along with the chopped vegetables.

TIPS

• To seed the tomatoes, dig out the seeds and pulp with your fingertips over a bowl.

• To seed the jalapeños, halve them lengthwise, leaving the stem attached. Hold the chile by the stem and scrape out the seeds with the small side of a melon baller.

• For a spicier chili, leave the seeds in the jalapeños and grill them whole. Remove the stems after grilling and chop the jalapeños along with the other vegetables.

• Some steak sauces, such as A1, are vegetarian. Others, like Worcestershire sauce, include anchovies but may be available in vegetarian versions.

• Freeze any leftover chili for up to 3 months. Defrost and reheat before serving.

• If you’ve added the tomato pulp and the chili is still too thick, add more broth, beer, or water.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 10 SERVINGS)

½ cup olive oil

2 large onions, each cut into 4 thick slices

1 small head garlic, unpeeled, top sliced off to reveal some garlic cloves

2 carrots, quartered lengthwise

2 bell peppers (red and/or green), seeded and quartered

2 to 4 large jalapeño chiles, halved lengthwise and seeded

3 pounds tomatoes (about 8 to 10 medium), halved crosswise and seeded, pulp and seeds reserved

6 portobello mushroom caps

Oil for coating grill grate

3 cups vegetable broth (or half broth and half beer)

3 tablespoons steak sauce (see Tips)

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon sugar

1 teaspoon kosher salt

½ teaspoon ground black pepper

2 cans (15 ounces each) black beans, rinsed and drained