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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .
We were recently featured in the Detroit Free Press and the Washington Post .
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Eat well.
I didn’t really plan on how to cook the eggplant which was stored in the fridge for the last few days. Then suddenly an idea came across my mind to cook it in this way….by steaming it. Yup, that’s right. Steaming it retains it’s original texture and color, and with a touch of homemade sauce, you’ll have a healthy veg dish to go along with rice. Can you see the nice original purple color of the eggplant? I just love it!
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monsieurmeursault reblogged this from thehungrydudes and added:
STEAMED. genius. really nice color.
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