Eggplant

When the kids were little and we were in our one homeschooling year, as a language arts project we kept a “family meal” journal. The girls chronicled shopping for ingredients (counting, weighing, paying for, etc.), wrote out the recipe, crafted stories of what happened while we were cooking, and then interviewed and recorded the feedback from family members.

I could sell that thing on eBay for millions.

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“Eggplant parmigiana” was the first and only entry in the journal for the humble Solanum melongena. In the feedback/interview section for the recipe, Emily wrote, “Mathias cried.”

It was not a big hit, and I hadn’t bothered to cook it since.

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Come to think of it, I still don’t cook it, but fortunately, Rick does.

He slices it thinly, and lays the rounds in layers in a colander, sprinkling them with salt, where they rest for about 20 minutes and leak out the mystery juice that can make them bitter.

He gently pats olive oil on them to make them feel better…

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… and then slaps their happy little bottoms on the hot grill, where they grow these beautiful stripes and turn utterly translucent and crispy with joy.

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We grab some hummus, a few olives, carrot sticks, pita, and maybe a glass of wine, and…

You guessed it. Sometimes it’s so good, I cry.


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4 thoughts on “Eggplant

  1. Sandi Fentiman

    I tried eggplant once and really didn’t like them, but those look good. Lightly fried sliced mushrooms taste pretty good, and I don’t care much for mushrooms either, although portabellos are alright.

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