Serves: 5
TO FIRE ROAST EGGPLANTS:
1. Wash, dry, and lightly oil your hands, and rub them over the surface of each eggplant. Then, with the tip of a sharp kitchen knife, puncture the skin in a few places. Place them, preferably over the hot coals of a grill or over the direct flame of a kitchen stove burner (cover the bottom plate with aluminum foil), and roast, turning with kitchen tongs as the sides blacken, until the eggplant is very soft and the skin is completely charred, 5 to 7 minutes. Transfer to a bowl and let cool.
2. When cool enough to handle, peel off the charred skin and discard. Work close to the kitchen sink, because you may need to rinse your fingers as you go along. Do not wash the eggplants. Mash the pulp with your hands or a fork until somewhat smooth but still lumpy. Do not make a completely smooth puree a little texture is very desirable. Strain and mix in any juices that may have collected in the bowl. (Some people say that these are bitter, but I hate to discard good juices.) Store in the refrigerator about 5 days or about 4 months in the freezer.
TO OVEN ROAST EGGPLANTS:
Lightly oil and puncture the skin a few places with the tip of a knife and bake in a preheated 400 F oven until the eggplants are tender, 35 to 40 minutes. You can wrap them in aluminum foil before baking.
TO BROIL EGGPLANTS:
Cut into half lengthwise and place, skin side up, on a baking tray lined with aluminum foil. Broil 8 to 10 inches from the heat source until the eggplants are tender and the skin is charred. (Do not cover the eggplants, or they will only soften and not char.)
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Roasting and Grilling Vegetables, Eggplant recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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