Just over two weeks ago, my mother cooked a delicious Middle Eastern supper for our entire immediate family. We were so excited to be together as my older brother and his husband had just returned from a couple months of summer travel. The menu included yogurt marinated lamb kabobs, hummus, tabouli, and tzatziki. Eager to contribute, I offered to make babaganoush with a bulbous eggplant I had recently purchased at Easton’s Sport Hill Farm.
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