Cooking eggplant in this primal way – putting the uncut vegetable directly on the grill grates – always excites me. It’s not just the fun of the cooking itself — watching the flame gradually morph the firm, shiny eggplant, softening and charring it to the point of collapse — it’s the thrill of the smoky flavor that develops as a result.
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Ellie Krieger, Denver Post: Living
Wed, 07/31/2019 - 5:00am
Sections: living
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