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Old Mar 27, 2011 | 11:24 pm
  #36  
nerd
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Originally Posted by YVR Cockroach
None of that. The carbonization of the tomato skin and (very partial) caramelisation of the tomato's sugars give a wonderful flavour.

Similarly, if you make baba ghanouj (eggplant/aubergine dip), always char the skin of the aubergine first and then use the flesh. You get a wonderful smoked flavour.
Grilling, now that makes sense.

But, you did say BBQ. Causing the confusion.
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