Eggplants are one of the most prized ingredients in Turkish cuisine. Many recipes call for 'kozlenmis patlican' (koes-len-MISH' pot-luh-JAHN), or fire-roasted eggplant.
The eggplants are actually buried under the coals, so the flesh roasts slowly in its own juices. Cooked this way, the eggplant takes on a rich, smoky flavor.
Once the roasted eggplant is scooped out of the charred skin, you can eat it warm or cold as is, or use it in many Turkish recipes for appetizers, meze and main course meals with meat.
You can roast your own eggplants at home using your barbecue if you follow the steps below:
Here is one of my favorite Turkish recipes using fire-roasted eggplant:
More about eggplant:
Photo © Elizabeth Taviloglu, 2012