Monday, July 30, 2012

Grilling Eggplant, Many Ways, Courtesy of Mark Bittman

Mark Bittman, who has been writing about the politics and ethics of food in The New York Times now for several years, also frequently offers recipes—based on technique—in the Times' Sunday Magazine.

His latest installment, centered on grilling eggplant, describes four techniques, with three recipes for each, using flavors from all over the world and that are easily made at home.

Click here to view the interactive feature, complete with recipes for each dish.

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