Flame roasted eggplant

Ingredients

Whole eggplants

Directions

1. First, line your stovetop with aluminium 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 grilled in the oven or cooked on a charcoal barbecue.

2. 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.

3. If you need to store it for later, drain the roasted flesh of excess liquid, cover with oil, and refrigerate. Season before serving.

Recipe from The Book of New Israeli Food by Janna Gur.