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Whenever I've tried to roast eggplants on the oven, it takes more time to clean than to cook. Any suggestions?

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You are poking the skin before you bake them, right? Otherwise you'll have lots of clean up (and little eggplant left intact). – kevins Sep 23 '10 at 13:09

What is taking so long to clean, your sheet pan? Put a sheet of parchment paper underneath the eggplant.

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That's the only thing I could think of... I roast eggplants all the time and have never found it to be cleanup-intensive. – Michael at Herbivoracious Sep 23 '10 at 4:53

Here's a possible alternative. Maybe not exactly what you're looking for, but I find one of the best ways to prepare eggplant is to slice into about 1cm or 1/2in thick slices, optionally do the salt-and-wait-to-get-the-liquid-out-then-pat-dry song and dance routine, then lightly oil them and cook on my searing hot cast iron stovetop griddle.

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From the nickname "kocakafa" I see that you are Turkish. So am I and I use a pan you can buy easily in any utensil selling store in Turkey for eggplant roasting. I am attaching the image. It is very easy to use and the cooking time is significantly reduced as the cleaning time.

eggplant grilling pan1

eggplant grilling pan2

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For those of us who aren't Turkish ... is there a name for the pan, if we wanted to try to find one? (it looks to be a heavily glazed pan, similar in depth to a pie pan, but with a flared outer lip and some sort of groves or ridges on the inside) – Joe Jan 12 '15 at 14:25
I doubt that you can find it easily outside of Turkey. But if you could ask a middle astern market in your area, they might be able to help. It is called "(eggplant) roasting pan" or "grilling pan" "közleme tavası" in Turkish, nothing too fancy :) It is actually a very thin and light pan with glazing. very cheap. there are slits inside for the heat/flame to penetrate. – cataltar Jan 12 '15 at 14:43

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