The eggplant was gorgeous.

Wednesday, I took off from work a little earlier than usual to visit the Clarendon metro farmer’s market that takes place on the green until 7:00 PM in the summer. I was in search of corn and peppers for a specific recipe, but was sidetracked by some fresh eggplant that caught my eye.

The eggplant was gorgeous. Firm, but not hard. Shiny and fresh, but not waxy. I’ve never seen eggplant like this in the grocery store. As I was taking it all in, the farmer selling the eggplant asked me how I most often prepared the vegetable. I told him that I tend to slice it lengthwise, brush it with olive oil and lemon, salt and pepper, and throw it on the grill. He told me to try rolling it in cornmeal and a little egg before putting it on the grill, and to come back to tell him if I’d liked it. I was amazed. This old farmer was so proud of what he’d grown, he wanted to be sure I enjoyed it to its fullest flavor. I bought the eggplant, smiled the whole way home, and thought of him as I threw it on the grill. I didn’t have any cornmeal at home, but next time I see an eggplant, I’ll think of his suggestion for sure.

And by the way, this eggplant was the best I’ve ever eaten, full of flavor and freshness. All for a whopping fifty cents. ~Brandi