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COOK THIS NOW If local eggplant is still available near you, grab a few (right now!) for this recipe from Ramin Ganeshram. (Don’t worry, though. This dish is good enough to make any standard supermarket eggplant shine.) Part of Ganeshram’s new Epicurious collection of weeknight Trinidadian favorites, it’s a cinch to throw together. Broil whole eggplants (or grill them if you’d like to get outside for a few minutes) until they are, as she says, “charred, charred, charred black.” Discard the burnt skins to reveal the caramelized flesh, then mash it with tomatoes, onions, garlic, and cilantro. Make a batch of her buss up shut to scoop bites into your mouth, and it’s the very best dip for dinner. What We're Talking About
Reverse-Engineering Roti: Perfecting the Buss Up Shut Cookbook author Ramin Ganeshram shares tips for making the fluffiest, most pillowy roti. Read More ► The Best Saucepans for Cooking Literally Everything We tested 10 models to find the very best one. Read More ► Our 77 Best Comfort Food Recipes Simple enough to prepare on a weeknight in your fuzzy slippers. Read More ► Trending Recipes
Vegetarian Skillet Stuffed Shells Braised Lamb With Beans and Spinach Creamy Squash Risotto With Toasted Pepitas Stuffed Cabbage With Lemony Rice Did someone forward this to you? Get COOK THIS NOW in your inbox.
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