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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
  
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