Stovetop Roasted Eggplant…on a hubcap.
One (of the many) cooking skills that I have yet to master is the perfectly roasted eggplant. Have you ever noticed that smokey flavor and smell when you taste an eggplant dish in a Middle Eastern restaurant or as we say in Israel a “Mizrachi” restaurant?
I’ve been told by numerous women that the taste and smell comes from slow roasting the eggplant on the stovetop. If you’ve ever tried this at home you’ve dealt with an exploding eggplant, eggplant juice all over the place, possible stains on your stovetop or worse.
Earlier in the week I was at the Supersol in the Glilot Junction. The market has gone through an extensive renovation and is now HUGE! In the produce department there was a display of kitchen gadgets which I usually do my best to ignore for fear of buying another useless utensil. Example: avocado slicer. Anyway, a flat green box caught my eye “Stovetop eggplant roasting pan”. 79 NIS later I was the proud owner of this special pan.
It looks like a hubcap and comes in two pieces. The bottom piece sits atop the burner and has a little ring around it that you should keep filled with water. I roasted two eggplants and yes, the thing works. And no mess on my stovetop. After the eggplants were charred and cooled I easily removed the skins and proceeded with my recipe (see below). Great taste, no mess but not so easy to clean. Not going to worry about it shining again.
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