Based on my years of experience cooking for people with various tastes in food, eggplant lovers are a minority in the good ‘ole USA. Recently, I was out with a bunch of girlfriends for dinner at an Italian restaurant and was pleasantly surprised to discover that three out of the seven of us were big fans of this versatile vegetable, “L’Enfant Terrible” of the Nightshade family. As one friend devoured her eggplant parm, we talked about how our husbands won’t touch it and either will our children, which means we’re not getting any eggplant action at home.
Lucky for me, I can project my cravings onto willing clients. One long-time client in particular really perks up when I mention doing something with eggplant. I suggested a roasted eggplant and tomato soup, thinking I would do the usual Italian version, with fresh basil and some parmesan. At the last-minute, though, I decided to go with something more unexpected, more exotic. Continue reading