- Izzies first eggplant
Farmer’s Market on Sunday yielded a nice spread including breakfast stirfry, dates, mint, beets, carrots, peaches, eggs, butter, bok choy ( I guess it’s actually said pak choy) and my big ticket item THE EGGPLANT. Every week I try to get one big ticket item that really identifies the season. Last week it was a watermelon and one time it was sausage (mmm…).
I’ve never had eggplant before and I have a vague memory of me thinking that inside was a yellow yokey mess which would fry up like eggs but taste like a squash. I have no idea where this notion came from but I always looked eggplants with distaste.
It’s an odd looking fruit that is hard to figure out how to cook without knowing what is inside. Is it goopy? Smelly? Hard? Will it be full of seeds? Without google, I wouldn’t know what ‘peel and slice’ meant to do with the thing. This guy was a real help: http://www.ehow.com/video_2336668_peel-eggplant-eggplant-parmesan.html Without his guidance I don’t know what I would have done with this odd fruit.
Here’s how I faired: