Roasted Eggplant - did I do something wrong? I poked holes in one and roasted it last night and

M

melissa-dallas

Well-known member
made baba ganoush. Is it always so hard to peel? I tried scraping the flesh from the skins and still felt like I wasted a lot. It tastes great, it just didn't seem like I ended up with much from a pretty big eggplant.

 
Mine have always collapsed like sad balloons and almost fall apart

when they are cooled. I just pick up chuncks and they almost peel themselves, but maybe I'm way overcooking them!!! Now you've got me in the mood to make the melitzanosalta recipe I posted earlier! Maybe try roasting them longer next time??? I must say that I am in no way an expert on eggplants, as this is the only dish I made frequently with them...

 
I take them out just before they start to sag. And I know I probably should, but I don't pierce the

them. I make an hors d'oeuvre that is served in the eggplant shell so it's important that it is still in reasonable condition. The inside is still cooked but not mushy.

 
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