A few weeks ago, a package containing a thin, round metal plate with slits cut into the bottom arrived at my doorstep. Though simple in appearance, it’s a clever piece of Turkish cookware called a kozmatik that’s used to char vegetables over the grate of gas stovetops. I’ve been playing with fire ever since.
A handful of shishito peppers blistered in a matter of minutes. Eggplants destined for baba ghanoush blackened and collapsed after about 20 minutes as the flame steadily licked the underside of the purple orbs, imbuing them with smoky flavor.
The pros are many: The kozmatik doesn’t have to be heated prior to cooking on it. Because vegetables rest on the plate, they can go untended a bit longer than when placed on a grate directly over the flame. The airflow through the vents keeps the skin of vegetables from getting soggy (and making a mess on the burner or drip pan). Contact of the heat on the enamel-coated steel does not produce smoke. It’s dishwasher safe and it takes up little storage space. There’s one downside: It won’t work on an electric stovetop.
Of course, a kozmatik can be used on an outdoor grill, but it’s a terrific solution for folks who don’t own a grill or don’t want the hassle of lighting things up outside in 100-degree heat.
The kozmatik is sold on the Milk Street website, 177milkstreet.com, where it retails for $42.95.
Credit: Handout
Credit: Handout
Adapted from a recipe published on pazaar.co.uk.
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