Roasted eggplant is a key ingredient for dishes like baba ganoush, but peeling it post-roasting can be messy. A simple tip helps make it easier.
To extract the flesh easily, wrap your roasted eggplant in plastic wrap, cut the calyx, and squeeze from the top to ensure a mess-free process.
Piercing the eggplant before roasting prevents steaming and bursting, ensuring a neat cooking experience. Always use a lined baking tray or parchment paper.
For optimal results, recipes like Persian kashke bademjan or Pakistani baingan bharta benefit from using the concentrated, smoked flesh of roasted eggplant.
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