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Chef critique

Spanish Grilled Lamb & Glazed Eggplant

The recipe features a delicious flavor profile, clear formatting, and perfectly calculated meat seasoning, but the eggplant requires more oil and salt to grill properly.

Score: 8/10

Suggested fixes

  • Increase the Diamond Crystal salt for the eggplant to 1.5 tablespoons (and adjust the total salt quantity in the ingredient list accordingly).
  • Increase the extra-virgin olive oil used to coat the eggplant to 1/3 cup, and adjust the total olive oil in the ingredient list to 2/3 cup.

Issues

  • medium / flavor: Two teaspoons of Diamond Crystal salt is insufficient to season 3 medium eggplants (approximately 3 lbs). To reach the 1% target for vegetables, this should be increased to about 1.5 tablespoons (4.5 teaspoons).
  • medium / cookability: Three tablespoons of extra-virgin olive oil is inadequate to evenly coat 3 medium eggplants cut into planks. The spongy flesh will absorb a small amount of oil instantly, leaving most slices dry and prone to sticking or burning on the grill.

Strengths

  • The presalting quantity for the lamb is perfectly calculated for the weight and salt type.
  • The timing instructions flow logically, ensuring the cook makes productive use of the 30-minute meat resting time.
  • The recipe accurately anticipates that the honey glaze could burn on the grill and provides clear instructions to manage the heat zones.