FIRE ROASTED EGGPLANT
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- 1 eggplant, washed and dried
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 lemon
- 1 tbsp. olive oil
- Place a small piece of tinfoil over the stem of the eggplant (this will keep it pretty for presentation)
- Place whole eggplant directly on top of a high flame on a gas burner.
- Allow to sit in the same spot for about 2-3 until you start to smell an amazing barbecue aroma.
- At this point the side touch the fire should be mostly charred.
- Using a pair tongs (not your hands!), rotate the eggplant so that the next side can char.
- Keep doing this and slightly adjusting the eggplant so that all of it has come into direct contact with the fire at some point until the whole eggplant is charred.
- Remove eggplant from fire and place in a bowl.
- Seal tightly with Saran Wrap and cover with a kitchen towel.
- Allow eggplant to steam for 35-45 minutes.
- Remove the towel and saran wrap.
- At this point their should be some juice that hasaccumalted on the bottom of the bowl.
- Pour that into a bowl and reserve (if you don't have any juice, don't worry)
- Put on gloves and peel the charred skin off the eggplant.
- (if you didnt have any juice the bowl just put all the skins in a strainer and press. Juice will come out)
- Gently irons eggplant to get off any remaining charred skin, and then very very gently pat dry.
- Place in a dish, or pyrex and using a knife make 1/4 inch slits all the way down the eggplant.
- Turn the slits on their side so that you created a "fan" of eggplant.
- Sprinkle salt and pepper.
- Squeeze lemon on top and drizzle oil.
- Serve hot or cold!
- Sometimes I like to make to make an Israeli or chopped meat and pile it on top of the eggplant and drizzle the whole thing with tahini!
Peas, Love & Carrots http://peaslovencarrots.com/