In this late, late summer season the eggplants are still in lovely abundance at the farmer's market. Each week, we've been buying several varieties- including the long, elegant Japanese and the plumpy round Thai. My favorite way to prepare them, these days, is to cube, douse with some olive oil, salt, pepper, and lemon juice, and oven roast until they are sweet and caramelish. It's great to have on hand throughout the week to add to pasta, rice, and nummy salads. Here we spooned some atop mesclun greens, encircled by thick golden tomato sentries. Beauty on the lips!
No comments:
Post a Comment