Eggplant season will sorely be missed. I’ve been fire roasting them directly on the flames of my gas stove until charred all around, while the inside gets soft, sweet and smokey. Cut them open, score the inside, sprinkle with sea salt, chopped garlic, peperoncino, olive oil, and the juice of roasted lemons, then spoon out onto crusty bread.
food: Chelsea Zimmer
props: Sita Hellerich