Eggplant

I keep trying. Mostly, I think, because I find them aesthetically pleasing. Their purple bulbous body, their plasticine skin. And I continue to order them in restaraunts—eggplant sandwiches, stuffed parmesean, etc. Most recently I bought some from the Puyallup farmer’s market. They were shiny and new, one had a nose growing from its side. Organic… except the farm was too small to carry such a label. Spray Free eggplants. I had decided I was going to make stuffed eggplants. So I bought some. I bought squash, and fresh fleshy juicy red seasonal tomatoes. I went home and scooped the innards of all my vegetables… sautéed garlic and onions. Included all of these vegetables and spices. The filling was masterful. I then filled my eggplants and covered them with olive oil and put them in the oven to bake. When they were cooked through, gave them a healthy dose of mozzarella to top ‘em off. Baked some more.

I tried. I really did. But the eggplant… just doesn’t taste good. Honestly, I don’t understand the appeal. And I feel guilty. I dumped the eggplant. Saved the insides as a healthy veggie marinara, and served them with whole wheat noodles sautéed in ever more garlic and olive oil.

I’ve decided to give it one more go. If you have an eggplant recipe that you think will blow my mind, please feel free to post it or email it or link it. Otherwise, I think I’m off the market for that big purple vegetable.