Clean the eggplant nicely. Smear some oil around eggplant.
Now wrap the eggplant nicely sealing around tightly with aluminum foil. Wrap the eggplant thrice the same way with 3 different foils. This is done so that the liquid does not come out while you grill.
Switch on the heat at high to medium. Place the wrapped eggplant on the stove. Keep rotating around the eggplant every 2-3 minutes with a pair on tongs.
The whole process takes 20 minutes. The eggplant will become soft while you touch it.
Now take off the heat. Let it on a plate for an minute or so. Slowly unwrap the foil one by one. Put the charred eggplant in a plate, take of the burnt skin and scoop out the flesh.
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