Roasting the Aubergine(Eggplant)
For roasting the baingan aka eggplant, there are different techniques :
1) For the most tasty one roast it directly on the fire(if u r lucky enough to have a gas stove). B’coz no other way can beat the taste of fire roasted eggplant. Wash & pat dry the eggplant then rub little cooking oil all over the eggplant. Put it directly on the gas (med.-high) & when the skin start getting charred (burn marks) just rotate it. Do it till its roasted from all sides.The aroma will tell u it’s roasted(takes around 10-12 min.).
2) Now for those who like me don’t have luxury of gas stove can double wrap the eggplant in a heavy duty foil, put it on the stove top(med-high). Make sure u wrap it nicely-no open ends, otherwise the juices will run out on the stove(so be ready to do the cleanup).Same as first method u got to rotate it but this time to check if it’s roasted or not just press the packet with a wooden spoon and if u feel it’s hard means need more roasting on that spot otherwise if it’s firm means done (takes around 15 min.).
I only do this when I’m roasting just 1 eggplant as I need to baby sit this.
3) For most easy & efficient way just wash & pat dry the eggplant then rub some cooking oil on it & put them in a baking sheet & broil in the oven. You need to rotate these one also may be 1 or 2 time so they are charred from all the sides.
This method is very handy when u want to roast more then one(like I do 3-4 at a time). As u can freeze the x’tra ones for later use.
Now the major part is done. Next either dip the roasted eggplant in cold tap water or let it cool then take off all the skin, which will be easy to peel now.Take all the meat(pulp) of the veg. and using knife or backside of the fork just mash it.It’s ready to be used.
Note : If not using it right away just sprinkle little salt & cooking oil on the roasted eggplant meat, mix it nicely & freeze it.Next time when u crave baingan bhartha no need to go thru all the roasting part.