I just started in on Imam Biyaldi... but the eggplant I'm chopping is really seedy. Is this a lost cause? or go for it anyway? These seeds are bigger, brownish and harder than I've ever seen before. I'm guessing the eggplant was harvested too old. .. So: Carry on or carry out?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)