|
|
excerpted from The
Book of New Israeli Food by Janna Gur (Schocken,
2008) Roastng eggplants on an open flame can be messy, but is definitely worth the effort, as the smoky aroma adds immensely to the taste. First, line your stovetop with aluminum foil.
Cool slightly (to aoid burning your hands) and peel, carefully removing every last bit of scorched skin, or cut in half lengthwise and scoop out the flesh with a wooden spoon. Ideally, roasted eggplant should be served shortly after roasting, and seasoned while still warm to ensure optimal absorption of every spicy nuance. But if you need to store it for later, drain the roasted flesh of excess liquid, cover with oil and refrigerate. Seasn before serving. . |
 The Book of New Israeli Food A Culinary Journey by Janna Gur |