This article teaches you how to roast eggplants on the stove, grill, or oven, which you can then use to make salads and dips.
There are different ways to roast eggplants. I have used all of them, and they all work. It all depends on your possibilities and the time of year. However, each method has an effect on the taste of the eggplant salad that you will certainly notice.
In many cultures, the most traditional way to cook eggplants is over an open fire or grill, but the oven is also a reliable method especially during the winter.
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Grill Method
If you have access to a grill, this is the best option. The traditional Romanian way, for example, is to grill them over an open fire (fire grill) versus a gas grill, as the smoke from the wood brings a beautiful flavor to the eggplants.
If you use a grill, and I recommend a fire grill, keep the temperature between medium and low. If it is too hot, the eggplants will burn on the outside before the inside is cooked.
Pierce the eggplants in a few places (so they don't explode while cooking) and grill them on each side, turning them regularly until the skin is charred.
Depending on their size, you should grill the eggplants for 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses. The flesh should be soft.
The eggplant salad made with grilled eggplants will taste really smoky and delicious!
Gas Stove Method
This is the fastest method of roasting eggplants. A medium eggplant only takes 10-15 minutes to cook. The taste of the eggplants roasted on the stovetop is smoky as well, a bit milder than the grilled one, but still totally delicious.
Lay aluminum foil around the stovetop burners to prevent the liquid released by the eggplants from causing a mess.
Turn regularly with tongs, ensuring the skin is charred on all sides. Cook until the skin is evenly charred and the flesh of the eggplants very soft. Remove them from the fire and let them rest on a tray for a few minutes before you start peeling the skin off.
Unfortunately, since I moved to the United States and each apartment is equipped with a fire alarm, I cannot grill the eggplants on top of the stove anymore unless I want the fire department at my door, which brings me to the next method, the one that I use most of the time, especially during the cold season.
Oven Method
This is the most convenient method of cooking eggplants to make a salad.
Place the eggplants on a baking tray lined with parchment paper or aluminum foil, and prick the eggplants with a fork several times.
Bake them in a preheated oven at 200C/ 400 F for about 45 minutes or until the flesh of the eggplants is very soft.
Cooked this way, the eggplants will not be smoky but mild and sweet. See the soft flesh of the eggplant? Delicious!
How To Clean The Roasted Eggplants
After grilling, roasting, or baking the eggplants, let them cool, then carefully remove all the skin. Use a knife or just your fingers to peel the charred skin. Place a bowl with warm water next to you to clean your hands occasionally.
Place the eggplants in a sieve and let them drain for about half an hour to one hour. This step eliminates the bitter juice present in some eggplants. When the juices are gone, your eggplants are ready to be used in dips or salads.
Fact: Do you know that eggplant is known in Europe under the name of aubergine?
How To Store Roasted Eggplants
To store roasted eggplant, let it cool completely, then peel and drain. Place it in an airtight container, chopping it into smaller pieces if needed. Seal the container tightly, label it with the date, and refrigerate for up to 3 to 5 days. For longer storage, freeze the eggplant in a freezer-safe bag, where it will last up to 3 months—perfect for making a quick salad in winter.
Recipes With Roasted Eggplant
- Grilled Eggplant And Bell Pepper Salad
- Authentic Traditional Romanian Eggplant Salad- Salata De Vinete
- Romanian Vegetable Spread-Zacusca
- Cedar Plank Salmon on Mixed Greens
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📖 Recipe
How To Roast Eggplants For Dips And Salads (3 Ways)
Ingredients
- 2-4 large eggplants
Instructions
Grill Method (Best for Smoky Flavor)
- Preheat the grill to medium-low heat.
- Pierce each eggplant in a few places with a fork to prevent bursting.
- Place the eggplants on the grill and cook, turning frequently, until the skin is charred and the flesh is soft, about 20-40 minutes.
- Remove from heat and let them rest before peeling.
Gas Stove Method (Quickest Method)
- Line the stovetop around the burner with aluminum foil to catch any drips.
- Place the eggplant directly over medium heat on the burner.
- Turn regularly with tongs until the skin is fully charred and the flesh is soft, about 10-15 minutes.
- Let them cool before peeling off the skin.
Oven Method (Most Convenient)
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper or foil.
- Pierce the eggplants a few times with a fork and place them on the tray.
- Roast for about 45 minutes, or until the flesh is soft.
- Let them cool, then peel.
How to Clean Roasted Eggplants:
- Once cooled, carefully peel off the charred skin using your hands or a knife.
- Place the peeled eggplants in a sieve and let them drain for 30-60 minutes to remove excess bitter juices.
- Use immediately or store for later.
- Store in an airtight container for up to 3-5 days. Freeze in a sealed bag for up to 3 months.
Notes
- Choosing Eggplants: Look for firm, glossy eggplants with no soft spots. Smaller eggplants tend to be less bitter.
- Piercing the Eggplants: Always pierce them before roasting to prevent them from bursting due to steam buildup.
- Peeling Tips: If the skin sticks, use a spoon or run the eggplant under cold water while peeling.
- Draining Matters: Draining the eggplant removes any bitterness and prevents excess moisture in dips/salads.
- How to Use Roasted Eggplants: Perfect for eggplant salad, baba ganoush, spreads, and casseroles.
Gabriela says
This recipe is a must-try for anyone who loves roasted eggplant! The different cooking methods offer unique flavors, from smoky to sweet, making it perfect for salads, dips, and spreads. Simple, versatile, and delicious!