I rarely cook with eggplant. I’ll admit, I think its pretty bland and I almost never have a use for it, unless I’m making ratatouille. However, here is a recipe that showcases eggplant, and, the best part is, you can make it ahead of time and all it needs is a little pop in and out of the oven right before it gets served. So, go buy yourself one of those weird veggies that Mrs. Conehead doesn’t like and prove her WRONG.
For the salad: I like to serve these timbales over a spinach salad, lightly dressed with a vinaigrette and lightly toasted pine nuts, but you can use your imagination and do what you like!