Sogurme

Wash the Eggplant thoroughly. Pierce each Eggplant a few times with a fork to prevent bursting.

Grill the Eggplant over an open flame, on a grill pan, or in a hot oven (200C/400F) until they are completely soft and the skin is charred. This will take approximately 20-30 minutes, turning occasionally.

Once grilled, immediately place the hot Eggplant into a bowl and cover tightly with plastic wrap or a lid, allowing them to steam for 10-15 minutes. This makes the skin easier to peel.