How to Char Vegetables
Charring works best on hardy vegetables with high water content or thick skins. When done right, the interior steams in its own juices while the exterior develops a distinct, smoky crunch.
Open your windows and crank the hood fan.
Charring produces significant smoke. Ensure your kitchen is ventilated before the pan or grate gets hot.
- Cast-iron skillet or gas stovetop burner
- Long-handled metal tongs
- Large knife
What goes in.
- 2 lbssturdy vegetables (peppers, eggplant, leeks, or thick asparagus)
- 1 tbspneutral, high-smoke-point oil (grapeseed or avocado)
- to tasteflaky sea salt
Don't fear the black
You are aiming for widespread, ink-black blisters on the skin. If the vegetable is still brown, you have only roasted it; keep it on the heat until the skin looks like ash.
The method.
Prepare the surface
If using a cast-iron skillet, place it over high heat until it smokes slightly. If using a gas range, ensure the burner grates are clean and clear.
Apply direct heat
Place vegetables directly onto the burner grate or into the dry, scorching pan. Do not crowd the surface.
Monitor the char
Use tongs to turn the vegetables every 2-3 minutes. Allow the skins to blister and blacken completely before rotating to the next side.
Steam and rest
Remove the vegetables once the centers are tender when pierced with a knife. Place them in a bowl and cover with a plate for 5 minutes; this allows the steam to loosen the charred skins.
Finish
Peel off the most burnt or loose skin fragments if desired—though keeping some char is the point—and season generously with oil and salt.
Other turns to take.
Citrus-Finished
Squeeze fresh lemon or lime juice over the charred vegetables immediately while they are still steaming.
Oil-Basted
Brush vegetables with a thin layer of oil before charring to achieve a more uniform, glossy black finish.
When it doesn't go to plan.
Discard the stems or tops of vegetables like leeks or scallions after charring, as they often become too brittle to eat.
Do not use non-stick pans, as the high heat required for charring will ruin the coating.
If using a gas range, stay close. Small vegetables like green onions can turn to ash in seconds.
The ones that keep coming up.
Should I wash the vegetables before charring?
Yes, but ensure they are bone-dry. Excess moisture will steam the vegetable rather than searing the skin, leading to a soggy result.
Is it safe to eat charred skin?
Charring creates carbon, which provides the flavor. Provided the vegetable itself is cooked through and not completely incinerated to dust, it is standard practice in many cooking traditions.