I have a infrared oven. I want to use it to grill eggplant and tomato. I have no clue why restaurants can do that so good. Every time I do grill them, it just like to put them into reheat. Any advice?
I'm going to assume that 'grill' in your sense is top heat. If so, some recommendations:
Leave the oven door slightly ajar. This will keep moisture from building up in the oven, and steaming the ingredients. (gas ovens always have some venting, but they can still get a build-up of steam; electric ovens will switch off if they get too hot)
Get the food as close to the heating element as you can. That will get you the layer of char on top, that you won't get if it's 6" (15cm) or more from element. I aim for about 1" (2.5cm) from the element, although a little bit more for thick cuts of meat. (Steaks plumps up as they cook, and they can reach up and touch the element if you're too close)
If all you have is a hammer, every problem looks like a nail... ;-)
You have an infra-red oven and that is great to broil eggplant and tomato, but will not give you anything close to a grilled effect so:
If you want to broil:
- slice up the veggies
- add a sprinkle of oil and some nice fresh herbs on top
- put them in the infra-red oven
If you want to grill them:
- buy a grill
Please don't kill the messenger? Pretty please???