Friday, July 7, 2006

The Eggplant Sits

I recently purchaced an eggplant for the first time. I really like the taste of eggplant in all of its forms, and I like the way it looks too.

I remember my Mother going through some kind of prelimiary salt soaking process before cooking eggplant to remove its intrinsic bitterness.

So, in my head it is a difficult vegetable.

Then I was speaking to some coworkers about how to prepare it, they gave me some good, simple ideas. But I still have it in my head that it is too labor intensive.

So it still sits in my fridge, with its perfect deep purple shiny skin, throbbing with difficulty.

If I were a vegetable, I would be an eggplant.

1 comment:

  1. peel the skin with a veggie peeler.
    Slice the eggplant the long way into flat slices.
    mix up some eggs and dip the slices into the batter
    then dip into a breading mixture (bread crumbs, flour, oregano) and fry in a pan with hot oil in it.

    top with some sauce and cheese- and you have eggplant parm!