Comment on There’s an eggplant for that

There’s an eggplant for that

By Tanya Sichynsky, The New York Times At a birthday dinner recently, a pool of satiny, smoky eggplant pried my attention from an otherwise lively conversation. The dish was unassuming, dolloped with a bit of yogurt and a smattering of scallions and herbs. But my eyes ballooned cartoonishly with each bite, this slump of olive-oil-drenched, simply seasoned pulp a redheaded bombshell to my Tex Avery wolf. It was none other than Gabrielle Hamilton’s smoky eggplant.

 

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