Get 'em hot!!! (Ajvar Chronicles, part VIII)

After the careful selection, cleaning and quality control of the paprikas (the same gos for the eggplant of course), it's time to get the heat up! Put some fire in the stove and roast the paprikas. What happens when paprikas are roasted, is somewhat a secret to me. There's truely a change in taste and also the skin is losening up on its attachment to the rest of the vegetable. Sometimes it also sounds like little explosions occur inside the paprika. But what is going on exactly...? I really can't tell.

The paprikas are constantly turned until you find all the skin coming loose. It doesn't matter if the skin gets a little black. It'll be only the skin that will be disposed of in the next phase: the peel session.

While tossing and turning those hot paprikas I found out that something gets sticky to your fingers. Is there a sugar-creation going on during the roasting?

Poking up the fire after adding some fuel to the grill

Closer look at the roasting of paprikas

Continuous turning of the paprika - the hotter the fire, the quicker the roasting goes.

Somehow, we got to add the eggplant on the grill after all the 60 kilos of paprika had been roasted.
The grill gets pretty hot. After some time of turning and grilling the paprikas, the shins can get extremely hot. In order to protect them, some modern technology is deployed.