I set out to make Baingan Bharta today. The eggplants need to be roasted first, so the skin can be peeled off. I put 3 eggplants in the oven to roast for about 45 minutes. Since this was the first time I was doing it, I wasn't sure if they were done. So, after 45 minutes I opened the oven and just barely touched one of the eggplant with tongs and it EXPLODED!!! This photo doesn't look half as bad as what my eggplant looked like. It was unrecognizable! EVIL EVIL EVIL!!!
Googling did teach me that if I poke holes with a fork in the eggplant prior to the roasting, it should prevent explosions. We'll find out next time, I guess. Or I could just let the eggplants cook off before prodding.
Googling did teach me that if I poke holes with a fork in the eggplant prior to the roasting, it should prevent explosions. We'll find out next time, I guess. Or I could just let the eggplants cook off before prodding.
Dastardly critters!
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