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    Nightshades

    Also known as tomatoes and eggplants in my word (+ peppers, white potatoes and any spices made from peppers, like paprika, red pepper flakes, and cayenne pepper).

    Yes, tomatoes and eggplants in the same family and related.

    There’s a whole wide eggplant world out there aside from the Globe/American eggplant that is typical at the grocery store. Go to your local farmers market to find Italian, Japanese, Rosa Bianca, Indian, Thai, white, graffiti/Sicilian, fairy tale, Little green and more! The flavor is generally pretty consistent though they can range from sweet to bitter and come in all sorts of shapes and sizes!

    Choosing eggplant: Whatever color and shape of eggplant you're buying, always choose eggplants that have smooth, shiny skin and feel heavy for their size.

    They are more than 15,000 known varieties of tomatoes (WHOA!). Heirloom tomatoes really DO come in every color of the rainbow! They range in flavor range from mild to sweet to tangy and even smoky, with vary degrees of acidity.

    I have a *thang* for rainbow tomatoes!

    Season: summer and early fall is peak eggplant and tomato season though you’ll find varieties of nightshades available year round.
    Prep: raw, grilled, roasted, confit, poached, braised, steamed, sautéed.

    a raw and round tomato galette with red, orange, yellow and green tomatoes

    Tomato Galette

    Pasta with Burrata on a plate with colorful cherry tomatoes, basil and olive oil.

    Pasta with Burrata

    very colorful tomato and melon salad topped with basil, spices and vinaigrette.

    California Summer Rainbow Salad

    Loaded hummus topped with cucumbers, tomatoes, olives, eggplant, capers, radishes, feta, pine nuts, and fresh herbs. Overhead shot.

    Loaded Hummus

    Cherry tomatoes on the vine in a pan with basil and garlic; overhead shot.

    Tomato Confit

    Baked feta with tomatoes, garlic, lemon and fresh herbs; overhead shot.

    Baked Feta

    Over head shot of watermelon gazpacho with corn, cucumbers, strawberries, tomatoes, and edible flowers for topping.

    Watermelon Gazpacho with Strawberries

    A cast iron skillet filled with different varieties of white eggplants, carried by Daniela Gerson wearing jewelry on a black background.

    All Things White Eggplants

    Rainbow tomatoes! A flatly image of a rainbow made out of different heirloom tomatoes. There's red, orange, yellow, green, white, and purple tomatoes.

    REAL Rainbow Tomatoes

    farmers market salad ingredients, all raw and un-prepped.

    Farmers Market Salad

    Up close and overhead shot of charred ginger-miso glazed eggplant.

    Ginger-Miso Glazed Eggplant

    Colorful tomato puff pastry tart, out of the oven and topped with other summer produce; side angle shot.

    Tomato Puff Pastry Tart

    Summer salad with corn, asparagus, cheese, figs, avocado, tomatoes, basil and a vinaigrette.

    Summer Salad Ideas

    Salmon Rainbow Party Salad Board with avocado, purple cauliflower, tomatoes, red onions, purple patties, pink and purple radishes, bacon, cheese, garlic, blood orange, lemons, limes and watermelon radishes. Up close. Overhead shot,

    Salmon Rainbow Party Salad Board

    Bulgar Stuffed Eggplant with fresh herbs, tahini drizzle and pomegranate seeds all done and ready to be eaten.

    Bulgur Stuffed Eggplant ~ Fresh Herbs & Tahini-Yogurt Drizzle

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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