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Oh, eggplant, you voluptuous vegetable. Short, long, round, narrow, and of course, the classically big-bottomed, you come in so many shapes. But you also come in so many colors. Some eggplants are deep and aubergine, a purple so dark it’s black like a Sicilian man’s eyes, beckoning me. Some are playfully striated like a tiger cub. Oh, eggplant, you shape-shifter, you color-spectrum challenger, you world-traveller, you meal-maker, you. Do I love eggplant? Yes, indeed.
Now, eggplants are all lovely to look at and lovely to behold, but cooking them is when they get to truly show their stuff. From this true lover of eggplant, here are five ways to help you fall in love with it this season.
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