Never one to just say I like something without having to trace the whole progression through the passion, history (histrionics?) complete with recipes and quotes [the other side of the Libra scales of indecision]. . .sigh. . .but my passion, next to blue, is purple and that it would be food should be no surprise either.
Today's Favorite Things Thursday highlights my love of all things eggplant.
My affair began in adulthood when I finally put things in order about eggplant--its real meaning to me. I spent my first five years living away from my family of origin only to find myself back with them when I started kindergarten. I probably wasn't very happy about this and eventually was bestowed with the nickname mellanzane by my 'new' Italian relatives. What I realized later was they were commenting on my 'long face.' So be it. When I fell in love with cooking--my dad always said 'women are fickle'--I acquired a taste for the delicious variety of this veg. First and foremost was the appealing smooth, shiny shape and gorgeous color. Who could resist?
Eggplant shows up in the cuisine of many cultures. I've made:
but my all time favorite way to eat it is to cut in 1 in. slices across, layer the slices on a baking sheet, slather with olive oil, and bake in a hot oven until the skin is crispy and the insides are soft. Set to cool a bit and eat, all in one sitting. This'll turn that frown upside down!
If an eggplant went to a plant psychologist for some veggio-therapy, it’s unlikely that the managed care company would authorize enough sessions to cure the addled little bugger. It suffers from an identity crisis that is quite, ahem, deep-rooted. Eggplants don’t know what they are, what their name is, or what they do. To begin, eggplants are not vegetables but fruits and to take it one step further, a berry to be exact. . .[read more here!]
I can relate.
Visit Blue and her Favorite Things Thursday for more bloggers' favorite things.