From the Kitchen #02: Let’s Char
I love to marinate hearty vegetables and then char them.
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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…