I’m really in love with Yotam Ottolenghi and Sami Tamimi’s cookbook, Jerusalem. It’s beautiful, the food is accompanied by wonderful stories and the photography makes me want to eat the book. I love it so much that we’ll feature a proper review soon; but I couldn’t wait to share this idea that forms part of their recipe for babaganoush:
I never thought of roasting whole eggplants until they char. The authors recommend scoring the skin before roasting eggplant until it’s charred.
Once the vegetable cools you can scoop out the flesh and serve it as a puree or add it to dips, dressings, sauces of other recipes. It retains some of the flavor of the charred skin and tastes almost smoky.
My version of burned eggplant – Ingredients
- As many eggplants as you’d like.
- Salt and pepper.
My version of burned eggplant – Instructions
- Turn oven to 450, place a rack as high as it will go in your oven with the eggplant still fitting under the elements.
- Score the skin multiple times.
- Place on a rack (optional) over a cookie sheet (you need to use one!)
- Scatter with salt and pepper.
- Roast until charred; you may have to rotate part way through.
It should take 20-40 minutes.
Allow it to cool, scrape away the flesh and use. If you’re not sure what to do with it, take the flesh of 4 eggplants and mix them in a food processor with 0.25 cups olive oil, a chopped garlic clove and salt. Use as a spread.
What would you do with burned eggplants?