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How to Roast and Cook Eggplant

How to Roast and Cook Eggplant

This stovetop flame-roasted whole eggplant develops a smoky, charred exterior and a silky, creamy interior. It roasts in about 20-30 minutes on a gas stove and is ready to use in dips, salads, or as a side.
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Prep Time:2 minutes
Cook Time:20 minutes
Total Time:22 minutes
Keyword: gas stove, roasted eggplant, stovetop flame-roasted

Equipment

  • gas range grate

Ingredients

  • 1 whole eggplant
  • 1 tablespoon extra virgin olive oil as needed

Instructions

  1. Wash and dry the eggplant. Pierce the skin a few times with a fork to vent; if you do not pierce it, the eggplant can burst while cooking.
  2. If using a gas range, you can roast the eggplant directly on the grate. You may wish to protect the burner with foil to make cleanup easier, since the eggplant will weep and leave charred bits.
  3. Place the eggplant directly on the gas range grate and set the flame to medium.
  4. Roast the eggplant over the flame for 20-30 minutes, turning it a quarter turn every 5 minutes as it cooks. Larger eggplants will take longer and smaller varieties will roast faster. When finished cooking, remove from the heat and proceed to "Peeling Your Eggplant."

Notes

Piercing the skin is essential to prevent the eggplant from exploding while cooking. Protecting the burner with foil makes cleanup easier because the eggplant will weep and leave charred residue. Roast time varies by size—expect 20-30 minutes and adjust for very small or very large eggplants.