As pretty as it may be to look at, I’ve never really liked eggplant.
I’m not clear on whether it’s the flavor or the texture, or a combination of the two, but whatever the reason I just don’t enjoy it.
So, when I came across the cutest little “bitter” eggplants at the farmers’ market, I couldn’t resist buying a handful. They were beautiful, and I told myself that they just had to be good!
I decided it would be an exercise in self-care to try something new, a bit of a rarity these days since I’m quite adventurous when it comes to food and it seems I’ve tried almost everything.
When I returned home I searched. And I searched. And I searched some more for recipes to experiment with this newfound variety, but nothing was coming up. Evidently, the bitter eggplant isn’t as common as I imagined, and it was challenging even to find images on Google.
The recipes I did come across called for LOTS of spices, like cumin, coriander, and cayenne. Clearly, there was a need to mask the bitterness.
First, I sliced and baked them, thinking that would help soften them a bit. Then, I tossed them into a medley of spices, garbanzo beans and diced tomatoes. I felt optimistic as the aromatic spices filled the kitchen; it smelled wonderful!
My husband politely ate his, but I wasn’t as excited about mine. Alas, I’ve decided that some foods are prettier to look at. And they are really beautiful.