So that eggplant over there. Don’t pretend you don’t see it. It’s been sitting staring at you all week. You made the eggplant usuals–eggplant parmesan, and caponata–but now you’re just not sure what to do with it. And your tired of complicated recipes.
Funny how this was never a problem with grocery store veggies. With predictability, you could shop blind: carrots, lettuce, onion, potato, tomato, repeat. The eggplant purchase, for example, was rather rare, bought for a recipe you had to try. Now, suddenly you are getting eggplant every week in your CSA box and it makes you uncomfortable, or least a little challenged.
This challenging part is actually what gets me so excited. I am finding that as I eat seasonally, I am accepting new vegetables into my “inner circle.” Move over lettuce, make room for some greens. And why do we think of radishes as just a little color for the salad? This sense of expanding what is normal everyday fare for my table is exciting, and it keeps me on my toes. It also ensures that cooking is never, never boring. Just when you get used to the okra, a new season begins.
Thus, the following are not exactly recipes, but three ways I’ve used eggplant over the last two weeks. Not exactly brilliant, or all that inventive, but integrated, I’d say. All began with a very quick chop and saute with a bit of salt and garlic in a pan. Five minutes, that’s all.
Madame Eggplant?….Meet your namesake, Msr. Egg.