A fire-roasted Smoky Roasted Eggplant Dip is one of my favorite ways to serve eggplant. Flavor with Tex-Mex, Middle Eastern, or Indian seasonings.

The process is simple and requires no special equipment.  I skip the salting process to remove bitterness; never was a fan of that technique.

A regular gas flame on the stove will (please excuse the pun) do the ‘truc’ — cook the eggplants and insure a smoky flavor.

Pierce 2 medium-large eggplants in several places. Place each on a gas burner. Turn the flame to high. Cook, turning occasionally with tongs, until each is charred (blackened) all over and very tender, even leaking juices, at least 30 minutes. Let stand on plates until cool enough to touch.

Place a large sieve over a bowl. Cut eggplants in half lengthwise. Scrape the flesh into the sieve. Using a rubber/silicone spatula, press and turn the eggplant in the sieve to release all the dark liquid and with it, any bitterness. Transfer the ‘dry’ eggplant to a food processor and proceed as desired. The draining step improves the eggplant’s color, taste, and texture.