Comments on: The Quick Guide to Eggplant Roasting http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/ Eat hummus. Give chickpeas a chance... Mon, 19 Sep 2011 12:49:12 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: sulmer http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-69964 sulmer Fri, 03 Sep 2010 15:15:12 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-69964 I've had eggplants explode. It was cool, my oven looked like a sci fi special effects lab... and the eggplant I retrieved from the walls of the oven had peeled itself. But this was cooking eggplants in the oven, not over a flame. Which (heresy!) I prefer because I think the smoky flavour is disgusting. I’ve had eggplants explode. It was cool, my oven looked like a sci fi special effects lab… and the eggplant I retrieved from the walls of the oven had peeled itself. But this was cooking eggplants in the oven, not over a flame. Which (heresy!) I prefer because I think the smoky flavour is disgusting.

]]> By: shooky http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-68440 shooky Sat, 21 Aug 2010 11:53:18 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-68440 Matts - sure you're not mixing eggplants with grenades? No, eggplants do not explode. Matts – sure you’re not mixing eggplants with grenades? No, eggplants do not explode.

]]> By: Matts http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-64815 Matts Thu, 08 Jul 2010 14:30:33 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-64815 "Do NOT cut or pierce the skin – leave it perfectly unharmed." Any other recipes I have read always say to pierce the skin in order to avoid an exploding eggplant. I have always followed this advice, but I do end up with very dark insides. So is there no chance of the eggplant exploding when roasting it on a burner? “Do NOT cut or pierce the skin – leave it perfectly unharmed.”

Any other recipes I have read always say to pierce the skin in order to avoid an exploding eggplant. I have always followed this advice, but I do end up with very dark insides. So is there no chance of the eggplant exploding when roasting it on a burner?

]]> By: Andrew Cox http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-48051 Andrew Cox Sun, 21 Mar 2010 08:31:30 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-48051 Just tried your baba ganouj recipe using home grown eggplant, parsley and lime. Amazing how the flavour changes as it cools. My wife and I ate the whole batch (2 eggplants) and my daughter was disgusted to hear she has missed out. Oh well next weekend Just tried your baba ganouj recipe using home grown eggplant, parsley and lime. Amazing how the flavour changes as it cools. My wife and I ate the whole batch (2 eggplants) and my daughter was disgusted to hear she has missed out. Oh well next weekend

]]> By: » Baba ganouj – Don’s version Over The Fence http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-37626 » Baba ganouj – Don’s version Over The Fence Fri, 22 Jan 2010 20:48:37 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-37626 [...] on a burner and let it char. This also takes about 15 minutes – it needs to get soft inside. Here’s a thing from the hummus blog showing [...] [...] on a burner and let it char. This also takes about 15 minutes – it needs to get soft inside. Here’s a thing from the hummus blog showing [...]

]]> By: Eggplant salad « Eatincalgary’s Blog http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-9962 Eggplant salad « Eatincalgary’s Blog Mon, 17 Nov 2008 18:37:01 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-9962 [...] This eggplant salad might seem a bit hard to make at first, because you’ll need to roast the eggplants. Roasting them can be messy, as a friend remarked recently: eggplants may burst in your oven or on the BBQ. To avoid that, you can either cut them in 2 and bake them in the oven - or you can pierce them with a fork. You can roast in the oven, at 350 - 400F. I prefer to roast them in a pan (no water, no oil, just put them in a pan), on the stove - you’ll need to flip them regularly. Oh, and do make sure you watch the fire alarm, because roasting can sometimes be a bit smoky. (Here’s another post I found on roasting eggplants) [...] [...] This eggplant salad might seem a bit hard to make at first, because you’ll need to roast the eggplants. Roasting them can be messy, as a friend remarked recently: eggplants may burst in your oven or on the BBQ. To avoid that, you can either cut them in 2 and bake them in the oven – or you can pierce them with a fork. You can roast in the oven, at 350 – 400F. I prefer to roast them in a pan (no water, no oil, just put them in a pan), on the stove – you’ll need to flip them regularly. Oh, and do make sure you watch the fire alarm, because roasting can sometimes be a bit smoky. (Here’s another post I found on roasting eggplants) [...]

]]> By: shooky http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-4366 shooky Sat, 01 Mar 2008 12:06:36 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-4366 Hi IRIS, There are two parts for the answer: a. The eggplant is supposed to have a burnt taste, but it'll be more subtle if you keep an eye on it while roasting and see that skin stays in one peace. b. It shouldn't be bitter, though, and it's probably not because you over-roasted but because the eggplant you used was bitter OR the tahini you used was too bitter OR you used the wrong kind of lemon. Usually, light eggplants have less seeds and are not bitter, but there's no 100%. If you open the eggplant and see it does have a lot of seeds, try using only the thin part which should have less seeds in it. The tahini should be the BEST you can find (in our Amazon affiliate shop you can find Al-Wadi which is quite decent). Always check the raw tahini before using it - it should have a light and pure texture, and taste almost sweet. If it's bitter to start with, it might become more bitter if you use the wrong lemon. The lemon should have no bitterness and must be fresh and firm. And after you cut it open, you can't use it again with tahini. Hi IRIS,
There are two parts for the answer:
a. The eggplant is supposed to have a burnt taste, but it’ll be more subtle if you keep an eye on it while roasting and see that skin stays in one peace.
b. It shouldn’t be bitter, though, and it’s probably not because you over-roasted but because the eggplant you used was bitter OR the tahini you used was too bitter OR you used the wrong kind of lemon.

Usually, light eggplants have less seeds and are not bitter, but there’s no 100%. If you open the eggplant and see it does have a lot of seeds, try using only the thin part which should have less seeds in it.

The tahini should be the BEST you can find (in our Amazon affiliate shop you can find Al-Wadi which is quite decent). Always check the raw tahini before using it – it should have a light and pure texture, and taste almost sweet. If it’s bitter to start with, it might become more bitter if you use the wrong lemon.

The lemon should have no bitterness and must be fresh and firm. And after you cut it open, you can’t use it again with tahini.

]]> By: Iris http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-4272 Iris Fri, 22 Feb 2008 19:27:48 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-4272 Hi, I hope you get this (I'm a little behind the thread!). I roasted an eggplant on my stove top today and it went quite well. It was a nice light eggplant. I roasted it until the whole thing was soft--my baba is creamy, definitely, but it tastes burnt! I thought I got all of the skin off except for a fleck here and there. It's bitter! Did I over roast? It didn't look ashy...help! Hi, I hope you get this (I’m a little behind the thread!). I roasted an eggplant on my stove top today and it went quite well. It was a nice light eggplant. I roasted it until the whole thing was soft–my baba is creamy, definitely, but it tastes burnt! I thought I got all of the skin off except for a fleck here and there. It’s bitter! Did I over roast? It didn’t look ashy…help!

]]> By: sawa http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-4083 sawa Thu, 07 Feb 2008 12:12:42 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-4083 This is a great little trick for all who have a gas stove. (My boyfriend also grills shish kebab or chicken kebab this way.) An alternate method I have used before I had a gas stove was putting a cast iron pan on the burner, letting it get really smoking hot, then roasting the eggplant in the pan. A drop of oil, and not more, helps keep the skin from sticking too badly. I find that using a cast iron pan adds a little of the fire-roasted flavor that is difficult to imitate with a normal oven. This is a great little trick for all who have a gas stove. (My boyfriend also grills shish kebab or chicken kebab this way.)

An alternate method I have used before I had a gas stove was putting a cast iron pan on the burner, letting it get really smoking hot, then roasting the eggplant in the pan. A drop of oil, and not more, helps keep the skin from sticking too badly. I find that using a cast iron pan adds a little of the fire-roasted flavor that is difficult to imitate with a normal oven.

]]> By: shooky http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-3636 shooky Thu, 24 Jan 2008 08:14:39 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-3636 JSinger - right. But I think you should still try to also make hummus. JSinger – right. But I think you should still try to also make hummus.

]]> By: JSinger http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-3600 JSinger Mon, 21 Jan 2008 22:37:12 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-3600 I've never been able to make especially good hummus, but baba ganouj came out terrific the first time. It's definitely a more forgiving way to start, especially since, as you say, it's very difficult to overcook. I’ve never been able to make especially good hummus, but baba ganouj came out terrific the first time. It’s definitely a more forgiving way to start, especially since, as you say, it’s very difficult to overcook.

]]> By: shooky http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-3590 shooky Mon, 21 Jan 2008 10:07:14 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-3590 Hi Voctoria, Yes, it is essential to peel the eggplant, in order to get the flavor and texture you want. And yes, it's possible to use a hot oven - but it needs to be EXTRA hot so that the eggplant will be fully roasted and not just baked. Open fire is always best and the cooker flame is second best. Hi Voctoria,
Yes, it is essential to peel the eggplant, in order to get the flavor and texture you want. And yes, it’s possible to use a hot oven – but it needs to be EXTRA hot so that the eggplant will be fully roasted and not just baked. Open fire is always best and the cooker flame is second best.

]]> By: victoria http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-3564 victoria Sun, 20 Jan 2008 14:17:31 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-3564 just discovered your website.. really helpful. was just wondering if its essential to peel the egg plant ansd is it possible to just roast the entire thing in a hot oven? thanks just discovered your website.. really helpful. was just wondering if its essential to peel the egg plant ansd is it possible to just roast the entire thing in a hot oven? thanks

]]> By: Shady Guy http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-3126 Shady Guy Tue, 08 Jan 2008 21:57:53 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-3126 Carrie - Kernels are seeds. The more there are, the older and more bitter the eggplant. Carrie – Kernels are seeds. The more there are, the older and more bitter the eggplant.

]]> By: RennyBA http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/comment-page-1/#comment-2923 RennyBA Sat, 05 Jan 2008 11:54:18 +0000 http://humus101.com/EN/2007/12/29/the-quick-guide-for-eggplant-roasting/#comment-2923 Here from BC - thanks for the add and revenue! This eggplant looks great and your blog is wonderful. I love food and coming from Norway, my fav is sea food. Wishing you A Happy New Year! Here from BC – thanks for the add and revenue!

This eggplant looks great and your blog is wonderful. I love food and coming from Norway, my fav is sea food.

Wishing you A Happy New Year!

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