Charred Eggplant Recipe
Recipe information
Make Charred Eggplant in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with charred eggplant
Ingredients
Charred Eggplant
Charred Eggplant
1. Prepare and salt eggplants
Prick each eggplant a few times with a fork to release steam while cooking. Sprinkle the eggplants with 2 teaspoons kosher salt and let them sit in a colander for 20 minutes to draw out bitterness and excess moisture. After 20 minutes, blot the surfaces with paper towels and pat dry.
2. Char the eggplants
Option A - Gas flame: Hold each eggplant with tongs over a gas burner set to medium-high, turning frequently so the skin chars and blisters evenly, about 8–12 minutes total until the flesh is soft and collapsed. Option B - Broiler: Place eggplants on a rimmed baking sheet under a preheated broiler on high, 6–8 inches from heat; turn every 4–5 minutes until skin is blackened and flesh is very soft, about 12–18 minutes. Option C - Grill: Preheat grill to high and place eggplants directly on grates, turning often until evenly charred and soft, 10–15 minutes. Cook until a knife inserted meets little resistance.
3. Steam and peel
Transfer the hot eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to let them steam — this loosens the skin. After steaming, when cool enough to handle, peel off and discard the charred skin. Cut the eggplant lengthwise and scoop the flesh into a colander; press gently to remove excess liquid for 5 minutes, or leave to drain for 10–15 minutes for a firmer texture.
4. Season and mash
Transfer the drained eggplant flesh to a bowl. Add 3 tablespoons olive oil, minced garlic, 2 tablespoons fresh lemon juice, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon black pepper. Using a fork or potato masher, mash to a slightly chunky purée. Taste and adjust salt (if needed) and lemon to balance acidity.
5. Finish and garnish
Transfer the mashed eggplant to a serving plate. Sprinkle chopped fresh parsley and mint on top. Scatter toasted pine nuts if using, and dollop goat cheese or labneh for creaminess if desired. Drizzle with an additional 1 tablespoon olive oil and a light grinding of black pepper. Serve warm or at room temperature.
6. Make-ahead and storage
Charred eggplant keeps well refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving; refresh with a squeeze of lemon and a drizzle of olive oil. For longer storage, freeze in a sealed container up to 2 months—thaw in the refrigerator and stir before serving.
Local Coupons
No local coupons found for this recipe's ingredients.