Aacck -- I had a tiny typo in the original recipe sent out to y'all via email. Linda flagged the smoked paprika error and I corrected it in the recipe PDF and what's in the post.
Bottom line: You need the paprika when you you don't do the open-flame char. Recipe Notes -- see Equipment -- has the details.
I adore your newsletter, website, and books, Andrea, and hope you are all recovered soon! This strain seems to hang on miserably long.
Wanted to say, to those of us cursed with electric stoves (renters, etc): I've been charring eggplant on one for decades—for my great-grandmother's babaganoush recipe—since I was younger, bolder and well before I read online that it doesn't work. I've always used an old-school, coil electric stove, courtesy of frugal (ahem) landlords. (Not sure if it would work on a glass-top though—never tried it—and induction is clearly out until eggplants get more magnetic.) I accept the unholy mess on the burner and burner plate and the clean-up afterward. No stove has been harmed and they all clean up fine. Of course, YMMV, but I've never had a problem.
I poke the eggplant full of holes and plunk it down directly on the coil. Used to use high heat, (and might try that for this recipe where you cook it through separately) but for babaganoush, I learned to turn the heat down to medium-ish (stoves vary) so I can leave it longer to cook through. With tongs, I rotate and turn it periodically, pressing missed spots to the coil. Big eggplants can take a while—flame's probably quicker.
Perhaps newer stoves have a sensor or something that doesn't allow this (?), but my old beater electric stoves have never batted a burner and the babaganoush is nicely smokey. While the eggplant is resting, I take out the burner and plate and clean up the mess. For me, entirely worth it. This method also works for charring chiles, which are not as messy, happily.
Can't wait to try this recipe! And many thanks for all your hard-work, delicious inspiration, brilliant innovation, and generous knowledge.
The coil electric stove!!! Those things were out of control awesome. You are a risk taker for putting the eggplant directly on the hot coils. I had a fleeting thought about that the other day but thought, "Nah, how could I get anyone to try that?" But YOU HAVE and continue to praise it. And, you have instructions to share with us here!
I love you for this. Truly.
Induction totally would not work. But a glass-top electric stove may work. Clean up wouldn't matter. Wonder if my friends will let me test it out on their stove next time I'm over??? Ha.
Thank you for all your support and cheer! You made this Sunday Special extra special.
Would love to know if it works on a glass-top!! Thrilled to know you are excited about this too. I always had the feeling I was getting away with something sneaky and should keep it on the DL. Glad I mentioned it.
Jan, if you have a "fierce" oven grill, go for it and please let me know how it goes. I've never had much luck in my oven broiler with eggplant but I have a gas stove so I just do it there.
But, still try the microwave cooking because I've found that the eggplant retains a relatively firm texture more than if it cooked all the way through and got deflated (and dried out) over an open flame. So, I'm hoping you'll do the 2-fer deal on cooking.
I'll try the grill first but if that doesn't work I will certainly try it in the microwave. (And I still have some very good smoky Hungarian paprika powder left.)
Yes to using the broiler/oven grill for peppers. It cooks them through but usually not with a deep smokiness. I've not had great luck with eggplant, though. That's why I do it on the stovetop or outdoor grill. I tried my toaster oven and that's not great.
Perhaps with a super hot gas broiler/oven grill. If you try it, please report back. Thank you, Gale!
For a few brief weeks we are able to get good local eggplant here in New England and this recipe is perfect for them. So good, I have made it every day for this last week - good warm or out of the fridge for lunch. And another use for the microwave, which this time of year also does corn on the cob. I am not a fan of the thing!
Wonderful, Gale. I'm so happy this recipe is a winner with you and the season's eggplant bounty! I'm like you, a reluctant microwave owner. But there are some magical things it does well to help us put good food on the table daily. Cheers!
I hope you’re feeling better soon!!! I tried commenting on your veggie meal plan posts with ideas geared specifically towards kids (because I think we did ok in that department), but I wasn’t cohesive enough to share. Our Rose is now thriving as a care giver and has thanked us several times for teaching her to cook.
About eggplant! We have been sweltering in the high 90’s here with no air con, so it’s been a challenge to have much of an appetite. I am looking forward to exciting and fun meals soon. I don’t know why I think eggplant is challenging, because every time I make it I think “easy and delicious!” We don’t own a vented microwave cover. How would pierced cling film work? Also, can one use cast iron on an electric stove? That might work for getting a good char on.
Once again, I hope you feel better soon. Especially before your next cooking class! Also, please say a little prayer for me because it is now Pumpkin Spice Season.
You've done an amazing job with raising Rose. Wow. Financial and culinary self-sufficiency are major for personal growth.
You're lucky to love eggplant and to be in the TJ eggplant world on a regular basis! The microwave cover is worth having because it eliminates the cling film -- when you use the plastic wrap, make sure it's microwaveable. I didn't test with it because you're not suppose to microwave with plastic wrap for a long time.
Crossing fingers to be 100% for class next Sunday. I should (better) be alright!!! And, lord, I think of you and Pumpkin Spice season at Trader Joe's. Any suggestion on what people ought to stock up on?
Thank you. How do you think parchment paper would work? Regarding pumpkin stuff, I suggest that if you see it/want it/can afford it/BUY IT. Typically, the GF stuff sells out quicker. I’m curious, because it seems like items came in sooner this year and I don’t know if that means they will sell out sooner, or if the company made a bigger buy. When customers ask what my favorite pumpkin item is, I always say the spicy pumpkin samosas (frozen). Cooked in the air fryer and served with an easy dip of Greek yogurt and whatever dried/fresh herbs, yum!
Parchment may work if you can wrap it around the plate and keep it in place. The microwave cover I have cost less than $10 so you may want to look into one.
And, the cast-iron charring may work well. It may take longer. Worth a try! Let us know because it would be a gamechanger!
Spicy pumpkin samosas?????? PS blend is basically a masala.
Thanks for figuring out this new technique. My tomatoes were a bust this year but eggplant have been enthusiastic. Both smaller purple skinned and then small white eggplant. Will try this approach this coming week
I can't wait to try this! I have many times attempted to cook an eggplant on the gas stove (or the grill) but I either get a mess or I finish it in the oven and it is dried out. I love eggplant but it is the one vegetable that I just can't seem to cook well. Stephanie
Aacck -- I had a tiny typo in the original recipe sent out to y'all via email. Linda flagged the smoked paprika error and I corrected it in the recipe PDF and what's in the post.
Bottom line: You need the paprika when you you don't do the open-flame char. Recipe Notes -- see Equipment -- has the details.
I adore your newsletter, website, and books, Andrea, and hope you are all recovered soon! This strain seems to hang on miserably long.
Wanted to say, to those of us cursed with electric stoves (renters, etc): I've been charring eggplant on one for decades—for my great-grandmother's babaganoush recipe—since I was younger, bolder and well before I read online that it doesn't work. I've always used an old-school, coil electric stove, courtesy of frugal (ahem) landlords. (Not sure if it would work on a glass-top though—never tried it—and induction is clearly out until eggplants get more magnetic.) I accept the unholy mess on the burner and burner plate and the clean-up afterward. No stove has been harmed and they all clean up fine. Of course, YMMV, but I've never had a problem.
I poke the eggplant full of holes and plunk it down directly on the coil. Used to use high heat, (and might try that for this recipe where you cook it through separately) but for babaganoush, I learned to turn the heat down to medium-ish (stoves vary) so I can leave it longer to cook through. With tongs, I rotate and turn it periodically, pressing missed spots to the coil. Big eggplants can take a while—flame's probably quicker.
Perhaps newer stoves have a sensor or something that doesn't allow this (?), but my old beater electric stoves have never batted a burner and the babaganoush is nicely smokey. While the eggplant is resting, I take out the burner and plate and clean up the mess. For me, entirely worth it. This method also works for charring chiles, which are not as messy, happily.
Can't wait to try this recipe! And many thanks for all your hard-work, delicious inspiration, brilliant innovation, and generous knowledge.
The coil electric stove!!! Those things were out of control awesome. You are a risk taker for putting the eggplant directly on the hot coils. I had a fleeting thought about that the other day but thought, "Nah, how could I get anyone to try that?" But YOU HAVE and continue to praise it. And, you have instructions to share with us here!
I love you for this. Truly.
Induction totally would not work. But a glass-top electric stove may work. Clean up wouldn't matter. Wonder if my friends will let me test it out on their stove next time I'm over??? Ha.
Thank you for all your support and cheer! You made this Sunday Special extra special.
Would love to know if it works on a glass-top!! Thrilled to know you are excited about this too. I always had the feeling I was getting away with something sneaky and should keep it on the DL. Glad I mentioned it.
Andrea
You are like my West coast sister. I love your writing and cooking. And I appreciate your organization ❤️
Whenever I see you contributing to the national conversation about Vietnamese food or culture I feel a sense of 🥰.
Hope that bug lessens its grip.
Affectionately,
Bicoastal
Thank you so much for this kind note, sister! Your validation means a hella lot.
Big hugs from coast to coast!
I have an induction stove and the idea of all-microwaved aubergine doesn't thrill me (though I would be willing to try.)
Would grilling it in the oven be a viable alternative? My oven grill is quite fierce. (It does a great job blackening bell peppers.)
Jan, if you have a "fierce" oven grill, go for it and please let me know how it goes. I've never had much luck in my oven broiler with eggplant but I have a gas stove so I just do it there.
But, still try the microwave cooking because I've found that the eggplant retains a relatively firm texture more than if it cooked all the way through and got deflated (and dried out) over an open flame. So, I'm hoping you'll do the 2-fer deal on cooking.
I'll try the grill first but if that doesn't work I will certainly try it in the microwave. (And I still have some very good smoky Hungarian paprika powder left.)
Oh, and I will certainly do part of it in the microwave, the way your recipe suggests.
I'm not a huge microwave-r so I understand your reluctance. But it has its advantages here.
If you can char peppers with the oven grill, you should be able to do eggplant. You might want to lower the rack if it's too hot.
Yes to using the broiler/oven grill for peppers. It cooks them through but usually not with a deep smokiness. I've not had great luck with eggplant, though. That's why I do it on the stovetop or outdoor grill. I tried my toaster oven and that's not great.
Perhaps with a super hot gas broiler/oven grill. If you try it, please report back. Thank you, Gale!
For a few brief weeks we are able to get good local eggplant here in New England and this recipe is perfect for them. So good, I have made it every day for this last week - good warm or out of the fridge for lunch. And another use for the microwave, which this time of year also does corn on the cob. I am not a fan of the thing!
Wonderful, Gale. I'm so happy this recipe is a winner with you and the season's eggplant bounty! I'm like you, a reluctant microwave owner. But there are some magical things it does well to help us put good food on the table daily. Cheers!
This looks amazing- can’t wait to try it. Really excited about your Thai cookbook collab :) Hope you feel better soon!
I'm excited for your feedback, Nina! It's a low-effort way to yield nice flavor and texture from eggplant.
I'm making the best Thai food of my life, thanks to Pim. Appreciate your enthusiasm! Yay!
I am so excited to try this eggplant recipe! Hope you are feeling back to your best self soon!
Hooooray for easy eggplant cooking. Thank you for the healthy good wishes. It's like the last dregs of this thing what won't go away soon enough!
I hope you’re feeling better soon!!! I tried commenting on your veggie meal plan posts with ideas geared specifically towards kids (because I think we did ok in that department), but I wasn’t cohesive enough to share. Our Rose is now thriving as a care giver and has thanked us several times for teaching her to cook.
About eggplant! We have been sweltering in the high 90’s here with no air con, so it’s been a challenge to have much of an appetite. I am looking forward to exciting and fun meals soon. I don’t know why I think eggplant is challenging, because every time I make it I think “easy and delicious!” We don’t own a vented microwave cover. How would pierced cling film work? Also, can one use cast iron on an electric stove? That might work for getting a good char on.
Once again, I hope you feel better soon. Especially before your next cooking class! Also, please say a little prayer for me because it is now Pumpkin Spice Season.
You've done an amazing job with raising Rose. Wow. Financial and culinary self-sufficiency are major for personal growth.
You're lucky to love eggplant and to be in the TJ eggplant world on a regular basis! The microwave cover is worth having because it eliminates the cling film -- when you use the plastic wrap, make sure it's microwaveable. I didn't test with it because you're not suppose to microwave with plastic wrap for a long time.
Crossing fingers to be 100% for class next Sunday. I should (better) be alright!!! And, lord, I think of you and Pumpkin Spice season at Trader Joe's. Any suggestion on what people ought to stock up on?
Thank you. How do you think parchment paper would work? Regarding pumpkin stuff, I suggest that if you see it/want it/can afford it/BUY IT. Typically, the GF stuff sells out quicker. I’m curious, because it seems like items came in sooner this year and I don’t know if that means they will sell out sooner, or if the company made a bigger buy. When customers ask what my favorite pumpkin item is, I always say the spicy pumpkin samosas (frozen). Cooked in the air fryer and served with an easy dip of Greek yogurt and whatever dried/fresh herbs, yum!
Parchment may work if you can wrap it around the plate and keep it in place. The microwave cover I have cost less than $10 so you may want to look into one.
And, the cast-iron charring may work well. It may take longer. Worth a try! Let us know because it would be a gamechanger!
Spicy pumpkin samosas?????? PS blend is basically a masala.
Thanks for figuring out this new technique. My tomatoes were a bust this year but eggplant have been enthusiastic. Both smaller purple skinned and then small white eggplant. Will try this approach this coming week
You can grow eggplant? I bow to you, Susan! Wow. I hope this approach helps you use some of your homegrown bounty. (I can only grow cherry tomatoes.)
I'm making this for dinner. The microwave method is a genius move, and I can't believe I've never thought of it!
Beautiful as usual, Andrea, hope you’re feeling 💯 soon!
I can't wait to try this! I have many times attempted to cook an eggplant on the gas stove (or the grill) but I either get a mess or I finish it in the oven and it is dried out. I love eggplant but it is the one vegetable that I just can't seem to cook well. Stephanie
PS -- Cannot wait for next Sunday's class! TY
Just love this idea! Will definitely give it a try!
Awesome, Lizzie! I'm so happy you're into this!
I am!! Aubergines are such an amazing vegetable – I did a recent post called The Aubergine Edition!