I am cooking over 2.5 lbs of eggplant. 1/2 are white ones, from my garden, and 1/2 are purple and from the Scratch Farm CSA that I belong to and love dearly.
I’m going to admit to you, I don’t think I like eggplant. I feel just eh – about eggplant parmesan, (i’d really rather have veal (gasp)) but I have to do something with it. I had some baba ganoush I liked once, but recipes tell me to cook the eggplant right on the burner, and I have an electric stove, so I feel weird about sticking my eggplant on my electric burner. I’m currently roasting all of this eggplant for 40 minutes at 350 with some olive oil and garlic, and then adding it to the last of my garden tomatoes (cold, i hate cooked tomatoes) and some dill. It sounds like its going to be good, but will it be? I’ll tell you tomorrow, and I will have a photo for you.
BTW I’m sure I’ll be getting more eggplant, so if you have any spectacular eggplant recipes that don’t involve breadcrumbs or frying, please clue me in.