It all started last night when I decided to make some eggplant and yogurt salad. I really don't know the English term for this method of cooking. In Turkey this is a very common way to cook eggplants (also onions, tomatoes, etc, but most common is eggplant). The proper method to do it is over hot coals on a grill, cook the eggplant until it is soft, and peel the outer skin which has burned by that point. The best way to recreate this at home is to cook it directly on a gas stove, where the eggplant touches the flames, but this can get very messy.

So some people kind of roast the eggplants whole, which turns out ok, but doesn't give the same flavor. Another method I saw was to put the eggplants directly on a hot pan and cook that way.

I decided to try the last method once, and I used my stainless steel pan for it.... It's not a very fancy pan, and not too expensive to replace, but I'm rather fond of it. I hoped it would be able to handle the high heat well even though I was a bit suspicious about the whole thing.

I ended up cooking the eggplants whole on the hot pan in about 10 minutes. For the first 5 minutes or so it was all good, but then the pan got some black marks on the surface where the eggplants were touching it, resembling small scratches, about half an inch long, here and there. And the area around little round buttons inside the pan that hold the handle attached to the pan, got blackened somehow. Lastly, I noticed the bottom of the pan, which used to be shiny silver, is now a browning silver.

To add salt to the injury, the eggplants turned out worse than just plain roasting.

So basically my little experiment failed. I was prepared to face the consequences of using the pan in such an odd way, since I couldn't find any information anywhere about how to make this more properly... Now what I'm wondering is:

1- Is there a way to clean the marks on the pan? (and shine the bottom)
2- Any ideas about how to cook the eggplants in a better way, trying to replicate the taste and texture of the open-fire cooking? Roasting under the broiler is pretty close actually, but maybe there is a better way....

I hope this long story makes sense! I'm looking forward to the replies :)

I already tried to deglaze with plain water and red wine, scrubbing off the "burnt" parts, but it made no difference. I can't even tell if it's some eggplant skin stuck to the pan or marks from the pan itself because the marks are quite thin and not protruding.

A bit of elbow grease and a good strong cleaner (I use a special oven cleaner) should do the trick with your pan. You may want to read through some of these other forum threads as well as this is a popular subject.

As for how to achieve that "open-fire cooking" method, this may be a bit challenging without the same set up.

Funny enough, I have also been cooking a fair amount of eggplant lately. I have also tried the eggplant over the flame trick and I did not find it good at all. Not only was it messy, the eggplant tasted more like a cigarette than an eggplant. The best method that I have found (at least for me) is to cut the eggplants in half, then score them in criss-cross pattern. After that, open the eggplant up a bit (you should sort of have diamond shapes) and sprinkle the surface with a bit of salt. Let the eggplants sit for 30 mins. then gently squeeze out the excess water and pat dry. Then place face down onto a lined tray and bake for 40 mins to 1 hr in a 400F oven, or until they are soft and the skins has started to cave in a bit. If you like you can place some herbs under the eggplant before you roast them.

Once cooled, I scoop them out and use in my recipe. If you use smaller eggplants, they also make for a nice appetizer. Serve hot with a squeeze of lemon. Hope this helps. Cheers!

Oh I didn't realize this was such a common problem! Since I've never had any discoloring or burning issues with my pan before I would have thought it shouldn't be so easy to mess up a pan :P I'll definitely check out those past threads.

I'll try your method next time I'm making eggplant, I finished up my stock for now. It does seem to take a long time, and I'm usually very impatient, but I'll try it on a sunday when I have a lot of cooking time on my hands.

We usually eat this as is, but with butter mixed in the soft eggplant after it's scooped out. Not very healthy, but an incredibly delicious treat now and then ;) I'll try the lemon one day, never seen that variation before.

Thanks!