Spicy Eggplant  | Salad with Mint, Arugula & Parsley

So, it’s Tuesday but feels like Monday, at least around here (#internetsnafu). The good news is that even the “Love to Cook” suggestion for today’s prompt is quick and easy (other than calling for pomegranate molasses). Also delicious. Whether you use regular deep purple eggplant or another variety, large or small, eggplant is in top form this time of year. Like mushrooms, eggplant will pick up flavor quickly and improve with time to develop. If you’ve never cooked with eggplant, here’s a quick primer from The Kitchn on getting the bitterness out.

Love to Cook: This recipe, from David Tanis, for Smoky Eggplant Salad calls for charring the eggplant on the grill, but you can do it in the oven, under the broiler if grilling isn’t an option. A green herb salad tossed in lemon and olive oil and some warm pita bread round out the plate.

Weeknight Reality: Here’s an alternative Tanis recipe, one that doesn’t require any special ingredients beyond what you can likely find at the local grocery.

Need a Miracle: Look in the international section of your grocery for eggplant relish; serve with warm pita, some olives and crumbled feta, and a green salad (an herb blend, if you can find it).

What’s up the rest of the week?
Grilled Chicken Tacos with Mango Salsa
Blueberry & Kale Salad
Pan-fried Turkey Cutlets with Spinach & Blue Cheese Salad | Macarons
Flank Steak | Israeli Couscous | Broccoli Rabe

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