Hey there. Hi. Busy spring spent producing MANOS - The Hands of Felt. Ate my brain.
And now we're back.
So, eggplant. Yeah, I have to admit, my past with regards to eggplant is not the greatest.
WARNING: DO NOT BE EATING WHILE YOU READ THIS.
In fact, the first time I encountered eggplant, I managed about three bites before I threw up on my plate. At the table, yes. (I've mentioned I have texture issues? Yeah, well, this stuff was pretty darn slimy.) I don't think my parents ever made it again.
But...I should be able to improve upon this as an adult, yes? I mean, look at The Eggplant. It's so darn pretty. There must be something I can do to it that won't set me off.
So what do I know about eggplant? Not much. I had it in my head it is related to nightshade, which Wikipedia confirms (all hail). Incidentally, this means it's also related to tomatoes, which connects some texture dots for me.
According to many (many) hours of watching Food Network, the most important thing to do to the eggplant is salt it to keep it from being bitter. So I'll be sure to pay attention to that.
And Prodigal Summer by Barbara Kingsolver has some lovely descriptions of pink stripey eggplants that sound really neat. I may venture to Whole Paycheck and see if they have something like that.
Despite jumping in pretty underinformed here, I actually already have in mind what I want to attempt: grilled, moussaka, and baba ganoush.
So we'll see how that goes. And hope for no vomiting.