Just a few months ago, we were coddling the little starts, pampering them in the greenhouse, then ever so sloooowly acclimating them to the real outdoors in the coldframes. Well, these guys don’t seem to need much help anymore—we are drowning in eggplants! The pic on the bottom was our very first one…and they are only getting bigger.
And since this is the cone of trust, I will share with you a secret: I never liked eggplant much. It always seemed a thoughtless vegetarian cop-out, devoid of flavor and FULL of texture—a texture I was not fond of. So I went to our trusty executive chef, ET and queried as to how I could possibly do this Prosser produce justice. Turns out it’s pretty simple. These guys are like little sponges for deliciousness, so be thoughtful, be simple, and be patient. An eggplant sliced thin, soaked in the marinade of your choice or very classically olive oil, liberally crusted in salt, and (here’s the important part) grilledslowly, off the heat, more like smokedand VOILA! A sponge that anyone can enjoy.
Below is a little inspiration should you find yourself pawing a smooth, lovely aubergine orb, begging to soak up some delicious olive oil and smoky grill flavor.