What a fantastic use of chipotle seasoning, and the crunchy option of baking instead of frying the eggplant is a healthy alternative. Eggplant fries as a snack or side dish, may help you discover a love of eggplant
Eggplantocalypse 2012 continues: according to my farmer, Betsey, eggplants are “just at their peak” this week. Which might explain the 6 pounds that showed up in my CSA bag yesterday, to join the 1 and 1/2 lb monster already lurking in the fridge. I’ve learned, in the preceding 4- and 5- and 6-lb eggplant weeks, that I need to tackle them head-on, before they even reach the refrigerator, in order to have a hope of getting through them all before another massive pile arrives on Wednesday. I’ve already made antipasto, pickled eggplant, roasted tomato & eggplant soup, baba ganoush and even eggplant “bacon.” It was time for something different. And even though lots of folks have been leaving recipe links on my various Facebook eggplantopia posts, there’s a small problem: I don’t like eggplant.
So, I did what any modern cook does…
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