Charred Eggplant Recipe

Charred Eggplant

1. 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. 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. 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. 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. 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. 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.