Aug 11 @ 11:51 pm

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Finn Walter, chef-owner of the Nicolett in Lubbock, attributes his love of eggplant to his childhood spent traveling in France.“I grew up with a lot of Mediterranean cuisine,” Walter says. “I spent a lot of time in the south of France and experienced those Mediterranean flavors when I was very young.”Walter recollects scarfing down the nightshade vegetable mashed up in baba ghanoush as well as roasted with a touch of olive oil—the way he and his wife prefer to eat it today.“One of our go-to meals, like on Sunday nights when neither of us are working, is roasting a whole eggplant that we marinate in either coconut aminos or salt and olive oil,” he says. “We’ll roast it at high temperature until it turns translucent. The…

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