Eggplant roasted over an open flame to give it a delicious smoky flavor.
This technique is perfect to give smoky flavors to dips, stews, soups, and many other dishes.
Place 2 whole eggplants over a medium stovetop flame, flipping as needed until all sides are evenly and completely charred
Transfer the eggplants to a bowl and cover with cling film. Let them rest for 30m to soften the pulp and finish cooking
The eggplant is charred. Use it as a base for baba ganoush or other dips and dishes that you'd like to add a smoked touch.
Yield 2 portions