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:
ratatouille
caponata
baba ganouch
moussaka &
parmigiana
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!
'How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand.'
Jeff Smith
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.
7 comments:
I'd never heard the term Eggplant til I went to Canada, as we here in Europe call them Aubergines.
I enjoy them in Ratatouille & Moussaka, so will have to try recipe for them baked on their own.
Blue
x
I love eggplant. I just made a big goulash with lots of veggies it was great. lots of garlic of course.
I like eggplant, too.
Just beautiful photos and nice text!
The colorful veggie scenes are downright happy-looking!
Ah, eggplant! I love it, though my husband and child do not. My favorite way to eat is to use the olive and garlic, but put the (1/2") slices on the grill instead of in the oven. Thanks for the great photos.
You have reminded me of a favorite recipe. If only I can dig it out of that box of bits and pieces of paper I always intend to organize. It is fried in Olive oil and served with a sour cream sauce. Yum!
I try to make eggplant, but it never turns out right. It's always slimy. I will agree that it has a lovely color, though.
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