Saturday, July 5, 2014

Kitchen Intuition: Beyond eggplant Parmesan

Here in Chattanooga, we’re just at the beginning of eggplant season (they’re also known as aubergines in some parts of the world), which lasts into October. At the grocery store, you’re used to finding big, purple eggplants, but at the farmers markets, you’ll see them in all shapes, sizes and colors.
Just about everyone is familiar with classic eggplant dishes like eggplant Parmesan, ratatouille and moussaka. They’re all delicious (and great for feeding a crowd!), but they can also be complicated and time-consuming; it’s summertime, and no one wants to hang around a hot kitchen all afternoon and then eat hot, heavy food, right? Perhaps it's better to leave those preparations for later in the season, once the weather cools a bit.

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