Charred eggplant

Charred eggplant

By
From
Turkish Meze
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Poke four or five holes in each eggplant, using a sharp knife. Place the eggplant directly over the burner on a gas stove, or on a barbecue grill over high heat. Turning the eggplant constantly with tongs, cook for about 10 minutes, or until the neck of the eggplant is soft.
  2. Set the eggplant aside until cool enough to handle, then peel off and discard the skin. Place the eggplant in a strainer and let the bitter juices drain for about 10 minutes.
  3. Use as required in other recipes.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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