Everything in this basket is from our little farmers' market and is all of the above, adjectivally.
I finally convinced my husband that eggplant is delicious. Here's how:
Slice up Japanese eggplant into 1/4" diskoids. Diskoid means kind of like a disk. You knew that.
Slather olive oil on both sides.
Grill until those famous brown grill lines appear.
Place on platter. Sprinkle feta (local, but of course) on top with a bunch of golden raisins. You'd probably have the forethoughtfulness to plump them first. I didn't.
Annoint with a tad more olive oil.
Grind black pepper on top and add a few tosses of sea salt.
Delicious, like I always said.
PS I'm preparing more panels for more of the white line on color pieces! I'm going to sidle back into painting one way or another. I'm making plans for some trips! I'm working on getting my Paris sketches published! I'm going to the dentist, but that's neither here nor there. Check back for more stuff!