Monday, March 17, 2008

aubergine

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....



My lovelies


I'm captivated by how smooth and shiny, and deep dark they are.



texture


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:



Alsacian riesling



That is all.
xo,
L
PS - will post recipe at some point.

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