FOOD-EGGPLANT-COUSCOUS-SALAD-1-PG

Roasted eggplant is tossed with Isaeli couscous, tomatoes, fresh herbs and a lemony tahini dressing. [Gretchen McKay/Pittsburgh Post-Gazette/TNS]

Summer is slowly fading into early fall and before you know it, fat red tomatoes, sweet corn and fresh berries will give way to root vegetables and fruits like apples and pears. But there’s still time to enjoy one of the late-summer season’s most versatile offerings — eggplant.

Get Unlimited Access
$3 for 3 Months
Subscribe Now

Support local journalism reporting on your community

* New Subscribers Only
* Digital Subscription Only
After the initial selected subscription period your subscription rate will auto renew at $8.00 per month.

Tags

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.