Fire Roasted Eggplant Recipe - Cooking eggplants on stovetop

Name: Fire Roasted Eggplant Recipe - Cooking eggplants on stovetop
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 eggplants
Ingredients: 2 globe eggplants

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 eggplants
Calories
115 kcal
Course
Side Dish
Cuisine
Middle Eastern

Fire Roasted Eggplant Recipe - Cooking eggplants on stovetop

Robert Berry

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Learn how to make fire roasted eggplant by cooking eggplants on the stove top over direct flame to use in recipes like Stuffed Eggplants, Baba Ganoush, and Baingan Bharta.

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Ingredients

Servings

2 globe eggplants

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Instructions

Rinse & Dry: Rinse eggplants under cold running water. If there is a sticker on them, remove it. Dry with a kitchen towel or a paper towel. Set them aside. There is no need to peel the eggplant for fire roasting it.
Prepare your gas range: Line the base of a gas range with aluminum foil making sure to keep the burners exposed. I usually cut out the part where the burners are located to make it easier for cleaning purposes after the roasting process is completed.
Turn the burners on: Turn the burners on medium-heat and place eggplants directly on an open flame. I usually put 2 eggplants on the larger burners and 1 on the smaller ones.
Roast: Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs being very careful to not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
Let them cool: Transfer the now-fire roasted eggplant onto a plate and let them cool. This may take between 10-15 minutes.
Peel & Drain: Place a colander over a large bowl. When eggplants are cool enough to handle, peel them under cold running water by gently removing the black skin making sure to keep the flesh intact. If some burnt bits of skin are left behind that is okay. Discard the rest of the skin. Transfer the eggplant flesh to the colander and let it drain for 10-15 minutes*. Alternatively, you can skip the whole peeling under running water part and use a small spoon to separate the white flesh from the charred skin.
Use it in your recipe or freeze for later use: When ready to use, give it a rough chop or mash them on a cutting board (or food processor) according to the recipe you are following. Or, freeze for later use.

Notes

Place fire-roasted eggplant in an airtight container and store in the fridge for up to 5 days.
Once the roasted eggplants are fully drained, place the eggplant pulp in a freezer bag like Stasher or Zip-Lock and get the air out of it as much as you can.
This is especially important if you are going to make baba ganoush. If you skip this step, your recipe will turn out soggy.
For safety purposes, be sure to not leave the side of your eggplants as they are roasting on the gas stove.
I listed only 2 eggplants in the ingredients list but you can cook as many eggplants as you like.
I used globe eggplants but you can use other eggplants like graffiti eggplant, Italian eggplant, etc. The timing might be different but it would still work.
Storage: Place fire-roasted eggplant in an airtight container and store in the fridge for up to 5 days.
Freezing: Once the roasted eggplants are fully drained, place the eggplant pulp in a freezer bag like Stasher or Zip-Lock and get the air out of it as much as you can.
Do not skip the draining process: This is especially important if you are going to make baba ganoush. If you skip this step, your recipe will turn out soggy.
Keep a close eye on the eggplants as they are cooking: For safety purposes, be sure to not leave the side of your eggplants as they are roasting on the gas stove.

Nutrition Information

Show Details

Calories 115kcal (6%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 9mg (0%) Potassium 1049mg (30%) Fiber 14g (56%) Sugar 16g (32%) Vitamin A 105IU (2%) Vitamin C 10mg (11%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2eggplants

Amount Per Serving

Calories 115 kcal

% Daily Value*

Calories	115kcal	6%
Carbohydrates	27g	9%
Protein	4g	8%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	9mg	0%
Potassium	1049mg	22%
Fiber	14g	56%
Sugar	16g	32%
Vitamin A	105IU	2%
Vitamin C	10mg	11%
Calcium	41mg	4%
Iron	1mg	6%