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Roasted Eggplant with Goat Cheese & Yogurt

a pan of food on a plate

Photo: James Lenhart / Contributor 

It’s almost the end of the local eggplant season in Texas, and I have been flush with hundreds of pounds to play with at the restaurant, courtesy of nearby Knopp Branch Farm. My favorite way to cook them is to smoke, mash and turn them into a pickle, masala or a spread

However, when cooking eggplants at home, I resort to simpler ideas, such as searing them on a skillet and finishing them in the oven. There are ample choices of what to top the eggplants with — cheese, herbs, chopped nuts, nut butter, yogurt, spices and more. I have tried them and love them all. When cooked perfectly, cutting into an eggplant almost feels like cutting into a good piece of meat.

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