When Eggplant Meets Eggs

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One of the biggest compromises I had to make with my husband, Daniel, back when we were dating was about eggplant. I realized he hated it, so I avoided cooking it for our together meals for years.

Whenever I was alone, though, I went all out on the eggplant front, stewing it down with olive oil, garlic and herbs into a dun-colored mush that looked suspect but tasted fantastic. Sometimes I added peppers and tomatoes to make it red and ratatouille-like. Sometimes I broiled it until it was burnished and the skin crunchy.

This dish made sense to me on many levels. Have you ever seen a white eggplant? When small and ovoid, it really does look like an egg, or an egg wearing a little green hat, which is the calyx.

The culinary wordplay of combining eggplant and eggs was pleasing to me, and I liked the way the yolks broke into a sauce over the savory vegetables in the pan.



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