Steve stopped by briefly this afternoon on his way over to the spit for a bike ride.
While here, we talked about this and that, jobs, software, travel, food…
And while talking about food, we started talking about eggplant. What to do with eggplant? Other than the standards (baba ganouj, grilled eggplant, moussaka) what do you do with it? I’ve used it in spaghetti sauce (it pretty much disappears: thickens the sauce a bit, but doesn’t hold together).
While continuing to catch up on my RSS feed this afternoon, I ran across a description of eggplant terrine and the photos look delicious. Vegetarian gourmet terrine, recipe in Marc Vetri’s book. I found the recipe on Google Books.