My Kitchen today: Glorious Eggplants!
Beautiful eggplants are coming in! Whether Italian which are larger and round or oblong, in purple, white and striped or Asian which are long and slender in purple, white, pale purple and pink, take advantage of these versatile fruits
Eggplants essentially take on any flavors you combine them with so really are quite versatile. You can simply slice, drizzle with olive oil, sprinkle with fresh herbs and grill for an amazing taste of summer. When they are plentiful, I roast them, puree the pulp and freeze it for use through the winter. My favorite use for the pulp is eggplant dip - twists on Middle Eastern baba ganouj and Italian eggplant caponata. The best part is that you can add whatever seasonings you choose to give the dish your own signature. Check out the recipe pages for a delicious riff on Baba Ganouj.