This Turkish tool is the secret to perfect char-roasted vegetables, especially if you don’t have a grill or fire pit. The disk fits perfectly over the grate of a gas grill or the burner of a gas stove, so no more painstakingly monitoring vegetables under the broiler or accidentally setting them on fire. The design lets heat circulate evenly around the vegetables, so you are truly roasting, rather than searing (as you would on a skillet). The holes in the közmatik are spaced close enough to hold even small veggies, so there’s no struggle to keep a bulbous eggplant steady or keep slender spring onions from falling into the fire or rolling off. It’s also less messy than trying to char directly on the burner: The közmatik catches nearly all of the bits of charred vegetable skin and juices that would otherwise leak onto the surface of the stove; and, once cooled, it can be thrown in the dishwasher for easy cleanup. Virtually impossible to track down in the U.S., this tool is essential for achieving luscious roasted eggplant and smoky-sweet roasted peppers.
This simple disk-shaped tool keeps vegetables close to—but suspended away from—direct contact with the heat source, which means that the skins won’t blister and char too quickly. With more even and regulated time over the heat, the rich, smoky aroma will fully penetrate the flesh of the vegetables underneath their charred skin (which is usually removed and discarded afterward)
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The közmatik works perfectly for charring eggplant, peppers, onions and more. Once beautifully charred, the tender, smoky flesh of the vegetables can be combined with your favorite sauces, dressings, spice blends or fresh herbs. Folded the vegetables into frittatas, incorporate them into soups and stews, or even add them to salads or sandwiches. On a traditional note, the közmatik is perfect for charring eggplant for baba ghanoush or our Kashke Bademjan (Eggplant Walnut Dip); simply use thick onion slices and keep the eggplant whole.
This lightweight, dished grate works only over a gas burner or on a grill. Though it’s dishwasher safe, the közmatik becomes extremely hot during cooking, so leave time to cool before dishwashing. Place only cleaned, dried vegetables on the közmatik. Don’t use oil, as it will burn and produce more smoke (however, a little smoke is common when using this tool, so make sure you have proper ventilation before cooking). We recommend using whole vegetables, as cut produce will leak more juices and create more mess.
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