Chef at Home

We glazed an eggplant from the weed patch with buckwheat honey, rose wine and smoked capers and raisins. When the eggplant was just tender we basted it one more time and placed it on a bed of basils and lemon verbena from the patch. The hot eggplant with its glaze released the volatile aromas of the herbs as we presented the eggplant. After the eggplant was presented we carved it into two portions with a few garnishes.

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