I’m aging myself here, but, this time of year, when the eggplant spills out of the market bins the market starts to look like a Dead concert. Purple everywhere!
Eggplant (large, small, plump or stretched thin, solid or striated) is probably one of the meatiest, most versatile vegetables around. Too often, this nutty nightshade gets a bad rap for its thick skin. But that’s an easy fix in the cooking.
And the health benefits? GREAT brain food and packed with anti-oxidants, the eggplant truly is a SUPER vegetable.
Last year, Mark Bittman wrote this fantastic piece on the eggplant’s many virtues for the New York Times, a must-read if you think the eggplant should be relegated to ratatouille or caponata.
Also here’s a fantastic recipe from Fine Cooking for an open faced eggplant sandwich made with walnuts, olives and burrata (or mozzarella…). You can substitute with goat cheese, natch. Perfect with a side tomato salad – eggplant and tomato are as classic a pairing as, well, Bogart and Bacall.
Also purple and delicious: a wide variety of plums, including sweet, juicy Vampire plums – don’t be put off by the name – at the Orchards of Concklin tent.
See you at the market!