Eggplant Still Life

Three varieties. White. Striated and regular.  They are going to be roasted at 500 degrees for 45 minutes. The insides scraped out after they cool.  Four pounds worth.  Then the oven reduced to 350 and the flesh mixed with 2 eggs, 8 0unces of feta cheese and one cup of grated Gruyere, 5 T of sunflower oil and a bit more for the baking dish.  4 T of matzoh meal. Mix together and bake for an hour.  Drizzle top with a bit of the oil.  The recipe from the New York Times Food column by Molly O’Neill March 30. 1997, Almodrotoe de Berengena (Turkish Eggplant Flan)

Aubergine

The names of color.
Apricot, peach, claret, sky blue.
Lavender, eggshell, all names of a hue.
Four pounds of eggplant, waiting to be roasted.