Naked Flame Roasted Eggplant: a dish revived from the pages of history.
Roasting a veggie on direct fire completely changes the flavor of the vegetable. It gives a burnt earthy taste that acts as a tempting appetizer as well. The method of roasting a food can be dated back to the times when man had discovered fire. You have to try the simplest version of this dry roasted eggplant recipe at least once in your lifetime. I personally like dry roasting on open flame to increase a veggie’s flavor. You can pretty much dry roast any vegetable of your choice. Just you’ve got to be careful that you don’t end up burning it.
Eggplants are a nutrient-packed vegetable that is equally versatile. They are used in dips and can be a perfect accompaniment to bread or even your tortillas. Traditionally, I had been eating this roasted eggplant with fine steamed rice or flatbread
You just need some simple ingredients:
- A large to medium eggplant.
- Cherry tomatoes
- Bell pepper 1/4th cup
- Basil leaves- 2 to 3
- Salt to taste
- Pepper to taste
- A dash of olive oil
The recipe is basically simple. It may take some time to master appropriately charring the vegetable. Maintain a safe distance while you do, coz you’ll be in front of open flame. And protect your hands.
You will need a mesh wire to roast the eggplant. If you don’t have, you can use grill rack over the gas stove but make sure the flames reaches the eggplant completely. This direct roasting method need patience. So please hold on. To begin with, light up your burner. Place the eggplant directly over the flame. Roast on one side for around five minutes or till it is charred from outside completely (The outer skin will turn black completely).
Then flip it over to the other side and repeat. When done the eggplant should look sagged and develop cracks. Now let it cool and peel off the outer skin. This is a tricky part. Dip your figures in cold water to make the process easier (because it is gonna be really hot). There will be scraps of charred skin left on the flesh. Don’t try to remove those as it will make the flavor more intense. Mash the roasted pulp with a fork.
Now chop the tomatoes and bell peppers and basil and mix with the pulp along with salt and pepper. Finally add a dash of olive oil or organic mustard oil for that extra punch. (Organic mustard oil will give a Bengali twist to the recipe).
Enjoy the roasted eggplant with your favorite tacos or pitas or even humble nachos. Serve it in a party and win hearts with this simple yet ravishingly flavorful dish. Let me know the comments below.
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