Aki has a way with eggplant. She looks at an eggplant and makes it taste good. A recent example is a grilled eggplant puree enriched not with tahini, olive oil or butter but fresh goat cheese. I put cheese in many things and the cross of goat cheese and eggplant did not cross my mind. Sure, eggplant Parmesan but I am talking goat cheese. The long and short is the puree is balanced and delicious. We served it with buffalo hangar steak, eel sauce and black radish. On as side note, the julienned black radish looks remarkably like young eels. My mind wanders.