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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. You will need to roast the eggplants over an open fire such as outside on the grill, or over a gas flame. Try to find the long thin eggplants, the smaller the better.
whole long thin eggplants
Wash and dry the eggplants, do not peel. Skewer them securely and roast over an open fire until they brown nicely. This usually takes about 4-5 minutes, perhaps more if they are large. Place in a bowl as they are done, cover, and allow to stand about 30 minutes to cool and to sweat. If you wish, you can now peel them. Dice or cut as desired and sprinkle with a bit of oil and salt. Serve with green salads, or use in lentil soup.
Recipe created 2009-07-08.