A farmer brought this massive box of Japanese Eggplants into my work today. Now, since they are free and on the elder side of fresh, I must use them up quickly. (However, even non-farmer-market-fresh is still pretty darn fresh!)
In my humble opinion, eggplant needs olive oil, salt, and high heat to be delicious, and very little else. The best eggplant I have ever had was sliced, salted, and fried in a huge iron kettle at stall #54 in the Djamaa el Fna in Marrakesh. I could have eaten every piece that came out of that kettle!
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