Tuesday, January 26, 2010

What to Do With Eggplant

At a dinner party, I found people were delighted with the eggplant bruschetta I brought. Folks were commenting on and contrasting the textures between the crunchy crostini and the creamy eggplant. At the dinner table someone says, "No, really, what did you do to the eggplant?". "I whispered sweet nothings in its ear," I replied. "I gently laid the slices down and made them sweat by rubbing salt on them. Then I spanked them with a paper towel, patted them dry, and finally, rubbed them all over with oil before they melted in the oven. You'd feel the same if someone did that to you."