I. place a rack on top of the stove top burner and turn the burner on medium heat. blister the eggplant until black on all sides. place into a bowl and cover for five minutes
II. using a pairing knife gently peel off the blistered skins of the eggplants. compost the skins
III. place eggplants on a plate and season with salt and apple cider vinegar. top with feta, gremolata, and dukkah
Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.
Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.
In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.
