Roasted Eggplant

Eggplant is a staple in the Armenian and Middle Eastern Cuisines and is used in so many ways from appetizers to side dishes and main courses. Several varieties are available in the summer and with all of the beautiful colors they brighten Middle Eastern Cuisine!

Prick around <quantity>1</quantity> entire eggplant with a fork

Cook eggplant on stove. Turn until charred on all sides. Let rest until just cool enough to handle

Remove the top of the roasted eggplant and discard

Cut the roasted eggplant in half

Remove the flesh of the eggplant from charred skins. Discard the skins

Rough chop the flesh of the eggplant. Use a knife to smooth eggplant nearly to a paste. The roasted eggplant is ready

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