Creamy eggplant

    On the buffet at Delhi Palace yesterday evening was an eggplant entree. The consistency was wonderfully creamy. Of course, they could have just put in cream, and maybe they did. I didn't get around to asking anyone. However, my main objection to eggplant in the past is how soft it is. It could well be that when pureed, it would become creamy and the mushiness would be turned to an advantage. At least it's a thought. Maybe my pizza-free pizza could be topped with black bean, eggplant and kale and I would finally be able to feed my vegetarian friends. If not, there's always Spanish omelet.