Whenever friends ask me how I roast a pepper, it seems like they think it will be uber complicated. Well, good news, it’s not! It’s super easy and you do get something absolutely delicious and very healthy. There are different ways to roast a pepper but I like fire roasting, because it requires no pans, just your stove (if you have an electric, you’re screwed) and tongs, and of course peppers. You can roast all different kinds (the same way) but my demo is with red bell peppers and when you’re roasting these, choose nice thick, fat ones.
Just turn your flame on high and throw them on. My flame is on but it doesn’t show in the picture (someone scientific, tell me why).
They will start to blister and blacken. Turn them so that the non-blackened part is closer to the flame.
Continue rotating the peppers until the entire pepper is black.
When they’re done, turn off your flame, and throw them into a paper bag. Close the bag and let the peppers steam for 15 minutes. The skin will then come off easily by just rubbing lightly with your fingers. Remove all the skin. This does get a little messy.
After the skins are removed, you can remove the stem and seeds. You can now cut into strips, cubes, or any other shape you want. I usually make several peppers and store them in halves or quarters in the fridge so that I can cut the shape I want later.
If you’re usually buying jarred roasted peppers, you will be amazed at how good freshly roasted ones taste. I add them to salads, sandwiches, sauces, and eat them by themselves. MMM….roasted peppers.
Any suggestions for the electric oven unfortunates? Can I broil them?
here’s an interesting recipe from India for a popular dish called baigan bharta which is a form of smoked aubergine/ brinjal.
Take a medium sized aubergine and make some slits on the skin.
Then keep turning over the flame on a cooking range till the vegetable becomes soft inside.
Take the aubergine out and put it under running water to cool it and then peel the skin.
Saute some chopped onions, tomato and chillies in vegetable oil and then add the peeled, soft, aubergine to it. Add some salt and chilly powder and mass it with a ladle over a slow flame. Garnish with chopped coriander/ cilantro
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Dr. Food, you have a broiler in an electric oven? Does it have flame? If so, yes, you can do it in the broiler. When you do it that way, cut the steam and seeds out first, and lay them in quarters, skin side up.
The Knife, I don’t know what aubergine is.
cooking, thanks for visiting! I will look at your site today.
Aubergine is eggplant.
thanks for the tip–I tried it today in my broiler and they were fantastic! love your blog!
Thanks Kasi and Stephen for clarifying. Aubergine is egg plant. It normally has a purple skins and is like an elongated balloon. It is the main inredient for the Hungarian dish, Moussaka
Dr. Food, I’m so glad you enjoyed it.
Kasi & Stephen, and The Knife…funny, I was reading about Gordon Ramsey last night and he has or had a restaurant called Aubergine.
Thank you for this!
Hilda, you’re very welcome!
dr. food and i had the same question… i’m so glad there’s a good alternative for our lame electric stoves! thanks!
I think Aubergine is a British word…my favourite food personality by miles is Anthony Bourdain
@The knife.
My friend! Moussaka is NOT Hungarian. It is originally a middle-eastern dish. It was refined and brought to perfection by the Greeks and the Turks which spread it throughout the Balkan peninsula. You’ll find variations of moussaka from southern Ukraine and Russia, to Romania (that’s where I’m from), Bulgaria, Serbia, Macedonia, and of course, Greece and Turkey.
Moussaka can be made using eggplants (aubergines) or potatoes. I personally prefer the one using eggplants, but for most Western Europeans the one using potatoes is closer to their taste.
Here it goes:
Peel nice,whole potatoes and cut them in slices about 6-8 mm thick (quarter of an inch). Half-fry them in oil. Take them out and put them in a sieve so the excess of oil will drip out. Separately, put some minced pork and beef in a pan, with oil, add minced onions, garlic, ground pepper, some thyme if you fancy it. Paprika is also OK. Just season it to your taste. Cook in a pan or wok until meat is almost cooked and onion turns slightly transparent. Put away to chill off. Get a large enough enamelled or stainless caserole or ceramic cooking pot (Roman dish – it’s better in that), or a heat resistant glass dish. Put a teaspoon full of cooking oil in it and oil the inside of the cooking dish. Put a layer of potatoes, then a layer of meat, again a layer of potatoes and so on. Put some potatoes on the side of the dish, vertically, so that they stop the meat from sticking to the sides. End with a layer of potatoes. Top with two beaten eggs with some fresh dairy cream, then put in the oven and cook for about 20-30 minutes at 200-220 Celsius. When almost done, sprinkle your favourite grated cheese on top and leave in the oven to melt and turn slightly gold. Potato slices can be replaced with eggplant slices. However, after slicing eggplant must be cooked quickly for it will change colour. Some advise that eggplant slices be salted and left to simmer their juice for at least a quarter of an hour. The eggplant juice is said to be bad for the liver. As to baking, you can bake an eggplant just as a bell pepper described here. Take out the skin and the seeds and then mince well the pulp of the baked eggplant. Put in a chopper and add some oil, some garlic OR minced onions and a pinch of salt. Mince well and mix with the oil and garlic. Serve chilled on toast or whole meat bread with a slice of fresh tomato. It’s an excellent snack or apetizer!
@The Knife
By the way! Your baigan bharta is also common in the Balkans. It was brought by the Turks. They call it IMAM BAYALDI (The joy of the Imam -that’s a Muslim priest) and it’s spread under various names from Romania to Greece… The world of food is a rather small place it seems…
By the way! Season baked bell peppers with a sprinkle of lemon juice or diluted vinegar, salt and garlic. Let it simmer in the fridge for half an hour. Add a sprinkle of olive oil. It’s a fantastic appetizer dish or side dish (salad) for any meat or vegetable dish.
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