As evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is less for taste than for color – it imbues the eggplant slices with a golden hue. You can omit it if you don’t have ground turmeric handy.

Roasted Eggplant with a garlic-yoghurt sauce
1 medium eggplant
2 Tbs. light olive oil,...
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This week’s market recipe takes advantage of locally grown eggplant. Baba ganoush is a Mediterranean vegetable spread with a complex smoky flavor, achieved by charring the eggplant before pureeing it. You want really fresh, taut, glossy globe eggplants for this, not too large. If you double the quantities, use two medium eggplants, rather than one enormous one. The recipe below uses a grill pan, but you could fire up an outside grill or, if you don’t mind the drips, you could char the egg...
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