Cheesy Grilled Eggplant with Tomato Jam

Both my father and grandfather were butchers, and I’ve dabbled in the craft myself. It’s a skill I hold near and dear to my heart, and has been an important part of my life and my career. But after years of centering meals around whatever meat was being served, I’ve found myself wanting to shift the spotlight to vegetables. The challenge? Creating vegetarian food that the most tenacious meat-eaters will not only approve of, but also crave.

This grilled eggplant dish, which is like a lightened-up twist on eggplant Parm, does exactly that. Thick cuts of eggplant, drizzled with olive oil and simply seasoned with salt and pepper, hit the grill for a few minutes to cook until a light char encases the lush flesh. The grilled planks are then smothered in a sweet and sour tomato jam before being draped in fresh mozzarella slices, which are melted until gooey and warm. The result is a main dish so satisfying no one will miss the meat — and everyone will ask for seconds of.

My favorite part of this recipe is the homemade tomato jam. It’s the perfect balance of sweet and sour flavors, thanks to light brown sugar and two types of vinegar, and its brightness perfectly contrasts the smoky char of the eggplant. A pinch of red pepper flakes adds just the right amount of heat.

I suggest doubling the recipe and storing the extra jam in your fridge, where it will keep for about a week. Use it as a sandwich spread or add it to your cheese plates — it’s great on crackers and flatbread.