Eggplant is in full season at our local farmers market. The varieties are mind boggling. I found six varieties offered at the Saturday market from the classic white to a Thai eggplant (reported to be very bitter). I will be cooking a dish tomorrow using these gems. I plan to stuff a giant onion I found at the market and serve it on a tomato concasee with basil. I will add to this post after I prepare the eggplant dish.
Tastefully yours®
Chef Michael Hutchings