I have mixed feelings about eggplants. Actually, I'm not exactly sure what I think of them. Sometimes they're all chewy, sometimes mushy, sometimes too hard, but sometimes....
I'm captivated by how smooth and shiny, and deep dark they are.
I must say, after giving them proper admiration, and roasting them up, they were delicious.
Moroccan-inspired: Roasted Eggplant Dip
from this book.
Especially with this:
That is all.
PS - will post recipe at some point.