This is one of those really random, accidental recipes that turned out SO. GOOD.
One weekend this summer I was at the farmer’s market and found the most adorable tiny, lavender-colored eggplant I’d ever seen—fairytale eggplant.
I had to buy a pound of them, but then try and figure out what to do. After looking up some recipes, I decided that grilling them would be the yummiest. And it was…I’m not a huge eggplant fan, but these were soft and smoky and salty, and just awesome.
Of course, if I’m heating up the grill then why not grill some herbed chicken as well? I also picked up some of the last juicy tomatoes of summer, and a bunch of massively fragrant herbs. Because those two things make everything better.
And of course, every pasta needs a sauce. Some goat cheese and some pasta water, and boom—instant tangy deliciousness. It was a bunch of random ingredients, but they somehow all came together into an easy, perfect late summer dish. READ THE POST