Ever wondered how to bring out the smoky taste and unique flavor of eggplant? Checkout my easy stove top oasted eggplant here.
Line the base of a gas range with aluminum foil making sure to keep the burners exposed.
Turn the burners on medium heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.
Roast eggplants for about 15-20 minutes turning every 5 minutes or so using a pair of tongs. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
Transfer eggplants to a plate and when cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact.
Use the roasted, smoky eggplant in your favorite recipe or freeze for future use. Be sure to check out the blog post for helpful tips, and storage instructions.
Here's a fingerlickin' recipe you can try with the smoky eggplant flesh. This Eggplant Yogurt Recipe is a Turkish Appetizer that will make your mouth water with every bite!