At the farmer's market a few weeks ago picking up my CSA share, I delightfully found eggplant. The week before I had lovely turned my eggplant (and various other vegetables) into ratatouille. I did not have a red pepper like the recipe called for, so I had substituted a green pepper and hot orange pepper. Even seeded, the hot orange pepper was a bit 'blow your head off hot' and added quite the spicy zest to the ratatouille. I probably won't add the hot orange pepper next time, but these are the lessons you learn when you veer off the cookbook page. However, all in all, I would still say it was a smashing delight.
Either way, the I had been plotting that if eggplant was included for the week that I would try my hand at baba ghanoush. But I needed another eggplant to attempt the dip, so I was picking out a second, when this sweet older woman came up to me and asked, "How do you fix eggplant? I know that it is healthy and good for me, but I hate it battered and sautéed. What will make it good?" After a lengthy discussion on eggplant and various ways to fix it, she decided that being 72 years of age meant that she did not have to learn to like it anymore and she chose some onions and green beans instead. This encounter made me giggle. For me at age 26 though, egg plants are fabulous. Baba ghanoush, a roasted eggplant spread, somehow similar to hummus minus the chick peas, is really good.
Lastly, I could not help the following photo. It was too hilarious to not share.
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