The Közmatik - Inspirational Aubergine Roasting

KözmatikAs lovers of everything aubergine and particularly anything with roasted, smoky aubergine, I have to say the discovery of the Turkish Közmatik has been life changing! 

I'm biased of course, but after years of trying to perfect these delicious charred vegetables by precariously balancing my aubergines over the gas hob and generally creating a sticky burnt mess on my hob as I went along, this simple gadget has made the messy task of roasting aubergines a thing of the past.

It has to be used on a gas stove or a BBQ (sadly it doesn't work on electric hobs). Simply place your Közmatik directly onto the gas burner, full flame. Place your aubergines directly onto the Közmatik turning regularly as the outside slowly chars and the insides soften. Be patient, if you think your aubergines are done, they're generally not done. They need to be not just charred, but collapsing in on themselves, and decidedly soft all the way through.

Aubergines are my all time favourite, and I'm committed to promoting aubergines at every opportunity. But you know what, the Közmatik works brilliantly for roasting lots of other vegetables; courgettes, peppers, chillies, garlic, cloves, even chestnuts.


Take a peek at our Közmatik here


Our favourite recipe is the traditional Turkish aubergine dip, Baba Ganoush;  'patlican ezmesi' or 'mutabal' as it's called in Turkey.   


How to Make Perfect Baba Ganoush


  • 2 large aubergines (about 650g)
  • Juice of 1 lemon, plus a little extra
  • 2 tbsp tahini
  • 2 garlic cloves, crushed
  • 3 tbsp  mint & flat-leaf parsley
  • 1 tbsp pomegranate seeds (optional)
  • 2 tbsp extra virgin olive oil
1. Blacken the aubergines using your Közmatik (of course!) or if you haven't got one yet, you can cook them directly over a gas hob or BBQ, turning regularly with tongs, until completely charred and collapsed. Allow to cool.
2. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season.
3. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary.
4. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of olive oil around the edge and serve.
Delicious served with hot flat bread.