Dry-Pan Eggplant
Instructions:
If you want to cook eggplant for later use, especially stirfries
or stuffed eggplant , this is the technique.
It uses no fat, it turns the skin into a thin,
crunchy, smoky delight, and it makes the flesh creamy
and tasty. A real winner and easy to boot.
3 or 4 small to medium eggplant, preferably slender
ones (11/4 to 11/2 pounds total)
Salt and freshly ground black pepper (optional)
Extra virgin olive oil (optional)
Freshly squeezed lemon juice (optional)
MAKES: 4 servings
TIME: 30 minutes
- Put the eggplant in a dry, heavy skillet, preferably cast iron, over medium heat.
- Cook, turning the eggplant as they blacken on each side and adjusting the heat so the skin darkens without burning, until the skin is blistered and black all over and the flesh collapses (you’ll know when it happens), about 15 minutes.
- Transfer (the stems won’t be hot, so you can just pick them up that way) to a cutting board and slit them lengthwise. Let cool until you can handle them, then chop or purée for other recipes or season with salt and pepper, drizzle with olive oil and lemon juice if you like, and serve.