From the Kitchen #02: Let’s Char

I love to marinate hearty vegetables and then char them.

The best thing I’ve been cooking lately are little charred eggplants. One farm at our market, La Microfinca, brings these beautiful long skinny white eggplants that I don’t dare mess with too much. I just slice them in half longways, let them rest for 30 or so minutes in salt to drain out any bitterness, and then I score them with a knife in a crisscros…