Like many women, I bemoan the fine lines around my eyes and forehead that have come with age (and wisdom, I might add).
While I may not be fond of them on my face, I rejoice in wrinkles whole heartily when it comes to cooked eggplant.
Specifically, long-cooked eggplant that gets a little shriveled, signaling the interior has taken on that coveted custardy texture.
That’s exactly what “Whole-Roasted Eggplant with Calabrian Chili Crisp” delivers.
The recipe is from the new cookbook, “Let’s Eat” (Union Square), of which I received a review copy.Read more