I have been fixated on eggplant of late. It doesn’t help that my roommate is also obsessed, so I’ve been buying it more frequently than I would otherwise. I used to not even like it at all—the texture, mostly—but like many childhood aversions, I am quite over it these days.
Over the moon about it, actually (had to throw in a moon pun after yesterday’s activity). Although not everyone is, since it is one of the less nutritious of the vegetables. I suppose on top of an actual salad (well, I made it on a kale salad, so it’s full of good kale nourishment) makes it a double enemy for those seeking nutrition and fooling themselves by eating mostly water. However, it’s far better than chicken nuggets, or whatever else one might be eating, so I am quite content. Plus, eggplant. Delicious.
This is one version of eggplant salad. You could also prepare it similarly but top with an Asian dressing (say, miso, ginger, and rice vinegar, or fish sauce, garlic, brown sugar, and sesame oil) instead of balsamic, basil, and goat cheese. Something to try for next time (better make it quick, eggplant is on its way out).
How long before we can grow food on Mars, now that we’re almost certain there’s water there? Sooner might be better than later—we are becoming dangerously war-torn here on Earth, to the point where seeds had to be extracted from Norway’s seed vault for the first time, due to the Syrian war (yikes), but, we should probably figure out our own problems before messing with another planet.
Maybe the aliens will befriend us if we feed them eggplant.
Italian Eggplant Salad 2 Italian eggplants Kale Olive oil Balsamic vinegar Basil, or pesto Goat cheese, in olive oil if you can swing it (Appleton Creamery is the best)
Cut the eggplant in half, prick vigorously with a fork (don’t stab yourself), and place cut side down on a baking sheet. Broil for 20 or so minutes, until the skin is blistered and the inside is very soft—an entered fork should meet no resistance. Remove and let cool.
Meanwhile, wash and chop up the kale. Drizzle with olive oil, then massage with your hands until it softens, achieving a salad consistency.
Take the peel off the eggplant and discard. Separate out the inside and break it apart into chunks with a fork.
Place the kale on a large platter, and top with eggplant, then basil. Drizzle with balsamic, then crumble goat cheese and olive oil on top. Peppercorns (in my goat cheese) are a good plus too, for aesthetic and flavor piquancy.
I made this for a potluck and was having difficulty not stuffing my face before leaving. Easy to eat an abundance.
It looks pretty, and I love taking pictures of my food. Just don’t forget to enjoy the company, place, and time of your food as well (a beautiful article, written by a college friend of mine).