Vegetables that have been roasted or chargrilled have an intense flavour and a crispy yet juicy texture. Choose the cooking method (gas stove, charcoal barbecue, gas barbecue or oven) that suits the recipe and the situation.
Turn a gas burner to a high heat and lean the aubergines/eggplants and/or peppers, stem still on, directly over the burner, turning each one occasionally with tongs until all the sides are charred and the aubergines/eggplants or peppers are soft. This should take about 5 minutes per side or 15–20 minutes in total. Use as many burners as necessary.