Wednesday, October 17, 2012

Tips from the Farm Kitchen: Flame-Roasting Eggplants

Roastng eggplants on an open flame can be messy, but is definitely worth the effort, as the smoky aroma adds immensely to the taste.

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.

Continued at... Flame-Roasting Eggplants

Farm Kitchen
Kitchen Supply
The Book of New Israeli Food: A Culinary Journey

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