The aubergine is one of my all time favorite foods. Eggplants, as we call them here in the States, are members of the nightshade family and are indigenous to India and southeast Asia. They arrived in the West no earlier than about 1500. The particular eggplant pictured above arrived at my house no earlier than Saturday, and was quickly dispatched.
Eggplants have such a velvety flavor: rich and smooth on the tongue. They are excellent grilled, fried (particularly in Eggplant Parmesan, which I will share at a later date), and also roasted. Inspired by a superb loaf of crusty bread procured at our local farmer's market, I decided to roast this fine specimen. Read on for the details.
