I keep buying eggplant and not knowing what to do with it. I feel like I use eggplant all of the time, but I don’t. In my mind it’s like mushrooms in the sense that it is super substantial and often used as a ‘meaty’ substitute in vegetarian cooking (why is that?) but in the end my uses of eggplant are limited to eggplant parmesan, eggplant with pasta, and asian-style eggplant. While I suppose that’s kind of a bunch of options, I was feeling like trying something a little bit different. So, I decided to make some babaganoush, one of the most classic, hearty dips in my books.
I definitely think that pomegranates are the best thing about this time of year. I easily forget about them when I am enjoying the bounty of summer produce but when all of the berries and stone fruit disappear and it feels like all you’ll be eating over the winter are apples and pears, there are the pomegranates. Ruby red, juicy, and delicious by the spoonful, in oatmeal, over yogurt, and sometimes even in savoury dishes. Mostly by the spoonful though.
Two of the things that I miss over the summer are pomegranates and persimmons. Pomegranates are a staple in my home when they are in season. I usually de-seed a couple at a time and keep the seeds in a bowl in the fridge. There is nothing as satisfying as popping those, juicy, tart, delicious seeds in your mouth a spoonful at a time. Until recently, I have never even used them in any cooking, they are that good raw. Persimmons on the other hand are a newer discovery. When I was in London, my friend from Germany told me it was her favourite fruit. I have never heard of them before, let alone tried them but once I did I was sold.