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| so delightfully glossy |
So we've been growing eggplants this season and they look incredible. It's such a healthy plant bearing gorgeous deep dark luminous fruit {or vegetable?}. I have always adored eggplant. Such full voluptuous shape and I like the mystery of the transformation from raw and spongy to the silken roasted flesh of this curious vegetable.
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| roasted beauties |
Again, it was an Ottolenghi recipe that drew me: [http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110]. This dish is actually gracing the front cover of 'Plenty'. It is very simple to make and the texture is divine. The buttermilk-garlic-yoghurt was great, the garlic is left raw so it adds a nice tangy warmth to the simple sauce. I am not usually one of sauces but this was quite lively and well balanced {and terribly easy to prepare}. I had some left over and mixed it through some lentils with green beans, a little Spanish onion and pommegranate seeds. It is a very versatile sauce, I'm sure I'll be using it more oft.
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| they really were delicious. and quite fetching visually |
There are about 7-8 more little egglets on the way, at the moment they are more {chicken} egg size but they do grow kind of rapidly so I look forward to more meals with them. If anyone has a great recipe using eggplant, please let me know-I usually just slow bake them with thyme or make baba ganoush.
