Aki has a way with eggplant. She looks at an eggplant and makes it taste good. A recent example is a grilled eggplant puree enriched not with tahini, olive oil, or butter but with fresh goat cheese. I put cheese in many things, and the mix of goat cheese and eggplant did not cross my mind. Sure, eggplant Parmesan, but I am talking about goat cheese. The long and short of it is the puree is balanced and delicious. We served it with buffalo hangar steak, eel sauce, and black radish. On a side note, the julienned black radish looks remarkably like young eels. My mind wanders.
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