I’m a fan of eggplant. It’s commonly said that eggplant hasn’t much taste, but soaks up other flavors; but I like its own taste. I think I’ve posted this before, and can’t remember where I found it; but it’s one of my favorite things to do with eggplant – if you also like tahini, you’ll enjoy this: ROASTED EGGPLANT WITH TAHINI DRESSING 2 medium eggplants (about 1 1/4 pounds total), trimmed and halved lengthwise coarse sea salt freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped flat-leaf parsley DRESSING: 3 tablespoons well-stirred tahini 2 tablespoons plus...
