Pièce de Bœuf, Aubergine Brûlée

This recipe, more conservative than many of the combinations at Iñaki Aizpitarte’s praised Paris restaurant, presents something that’s almost classical, but with a twist. The interest centers on the aubergine brûlée, eggplant roasted directly on the flames of a gas stove burner, which blisters and blackens the skin as it cooks the vegetable. (If the bla…