Ingredients
- whole eggplants
Instructions
- First, line your stovetop with aluminum foil. Place a whole eggplant (or more than one if you are confident) on a rack over the open flame and roast, turning occasionally, until the skin is scorched and blackened and the flesh feels soft when pierced with a wooden skewer or a fork. The eggplant can also be broiled in the oven or grilled on a charcoal barbecue.
- Cool slightly (to avoid burning your hands) and peel, carefully removing every last bit of scorched skin, or cut in half lengthwise and scoop out the flesh with a wooden spoon. Ideally, roasted eggplant should be served shortly after roasting and seasoned while still warm to ensure optimal absorption of every spicy nuance.
- If you need to store it for later, drain the roasted flesh of excess liquid, cover with oil, and refrigerate. Season before serving.
- Cook Time: 15-25 minutes
- Category: Side Dish
- Method: Quick
- Cuisine: Israeli