Stove Top Grilled Vegetables Recipe / خضراوات مشوية على النار
Nothing beats the smouldering smokiness of grilled vegetables on an open wood fire barbeque, but I am sluggish at starting a fire to grill just a few, not to mention that many live-in apartments where grilling is almost impossible. The Mediterranean diet is rich in vegetables and we love them cooked in any style, aubergine sits at the top of the vegetable pyramid for most Arabs, we just can’t get enough it, my dad calls it the king of vegetables, and that it is.
Whenever I want to make Syrian Mutabal or simple Italian style grilled peppers all I need is a metal diffuser plate and a gas fire top. If you don't have one, you can place them directly over the flame, but it will be a bit of a messy process. Both methods are super easy yielding charred vegetables with an irresistible Smokey flavour.
Aubergines are very low in calories at 20 calories per 100 grams, so are peppers are the same at 22 calories per 100 grams. Make sure you have a fibre rich diet.
In the case you are a fan or aubergine you might be interested in cooking one of these recipes:
My healthy Damascene tabakh roho recipe, spicy quima grilled aubergine recipe, my rolled kufta aubergine fatte, my layered vegetable and beef recipe which are all low in calories, rich in fibres, tasty and perfect for a healthy diet and weight loss.
For smokey Aubergine:
* Wash and dry the aubergine then pierce the outer skin with a fork several times keeping the green cap intact. Forgetting the piercing will result in an exploding aubergine and a big mess to clean.
* Place the metal diffuser plate over the high flame of your gas stove. Turn the aubergine 90 degrees every five minutes (the grilling time depend on the size, this is based on big size) until the aubergine is very soft to the touch and all sides are charred. You should be able to smell the intense smokiness.
* Remove from the fire and place in a bowl then cover with a clean towel until cool to handle. This will make the peeling process very easy.
* Once cooled peel and the cut off the green cap and use as required. Try making my Syrian mutabal recipe and keep an eye open for my upcoming spicy Indian aubergine dip.
For smokey vegetables:
* Wash and dry the vegetables, cut the onions into wedges if using them.
* Place the metal diffuser plate over the high flame of your gas stove. Turn the peppers around every five minutes, turn the onions as required and the tomatoes every 3 to 4 minutes until all sides are charred. You should be able to smell the intense smokiness.
* Place the onions aside on a plate alongside the tomatoes.
* Remove the peppers from the fire and place them in a bowl and cover with a clean towel until cool to handle. This will make the peeling process very easy.
* Once cooled peel the peppers and throw away the seeds. Peel the tomatoes and utilise as required. Keep an eye open for my Tunisian grilled vegetable salad and my healthy super green and grilled vegetable salad.