Eggplant is in season. As a family that eats locally and seasonally that means that we must embrace eggplant. And while I really enjoy this dense meaty vegetable, I have a very hard time selling it at my dinner table. This past week, my curry with eggplant had the guys leaving skid marks in the driveway on their way to In and Out Burger.
The Inspiration
So, I continue my search for family friendly menu items that incorporate eggplant and at the same time, respect my kids tastes as long as they in turn, respectfully try all dishes. Although many readers of this blog are from countries outside of the US, my eggplant challenges allowed me to focus on something that is uniquely American.
“Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble; and to petition the Government for a redress of grievances.” –First Amendment to the United States Constitution
The First Amendment of the US Constitution creates what are known as the Five Freedoms and what are often called the foundation of what has made this country unique. The tie with eggplant? I found eggplant an excellent venue to discuss the Five Freedoms in our home.
Freedom of Speech
We are blessed with the right to say what we want to say but it’s imperative that we remember that we remain accountable for our words. And it’s also imperative to remember that this is not just our right but everyone’s regardless of our interest in what they are saying or our alignment with their position. And, as the linked article points out, the First Amendment doesn’t guarantee the right to not be offended.
Freedom of Religion
This country was founded by those who felt they were under religious persecution and as such, the first 16 words crystalize religious liberty as an inextricable right.
Praying that there will be no more eggplant
Freedom of the Press
A free and lively flow of information enables a society to keep others honest. One of the things that I am most concerned with in today’s society is our self-selection of our media which has a tendency to restrict flow and is often inclusive of those who think just like us.
Press
The last of the five freedoms, the right to petition, is one way that Americans make their desires known. It grants us the right to ask our government to correct things that we believe should be changed.
Petition
Have you ever used food to squeeze in a lesson?
- 1 cup teriyaki sauce (I use TJ’s soyaki)
- 2 Tbs Nama Shobu
- 2 Tbs oyster sauce
- 1 Tbs honey
- 1 tsp sesame oil
- 1 Tbs chile garlic sauce
- 4 medium eggplant
Whisk the first 6 ingredients together in a bowl and set aside. Cut off the tops and bottoms of each eggplant, then cut the eggplant in half lengthwise. Cut each half into wedges so that the bottom skinned edge is approx. 1.5 inches wide. With the knife, make four or five slashes into the flesh of each piece. Do not cut all the way throught. Place the eggplant into the bowl with the marinade. Toss to coat and let marinate at least 1 hour. Preheat oven to 375. Place eggplant pieces skin side down on a parchment-lined cookie sheet. Place into overn for 30 minutes or until flesh is very soft.
My 7 year old actually said, “mom, when you are the captain of a vegetarian club, you should share this recipe.”
Agrigirl's Blog 
nrhatch
/ September 26, 2010Excellent post. Like your son, I am exercising my first amendment right to say . . .
I don’t like eggplant! It’s icky. 8)
Last year, I tried to find recipes that worked with the eggplant we got from the CSA . . . like eggplant lasagna.
While better than naked eggplant . . . it was still the worst tasting lasagna I’d ever eaten.
Fried eggplant . . . yuck.
Eggplant parmigiana . . . lot of effort for little return.
Every other veggie, I can eat “as is” without adding fats and sauces to camouflage their deliciousness.
Not eggplant.
In the end, I traded my eggplant for other veggies (broccoli, onions, peppers, carrots, beans, greens, etc.) and left the eggplant for eggplant lovers.
Tammy McLeod
/ September 26, 2010They will be happy to hear that they are not alone! I have a caponata in the fridge that I actually like a lot but I’m afraid I’m alone in this.
nrhatch
/ September 26, 2010In NJ, we would occasionally get an antipasta platter from a local restaurant to eat for dinner with fresh baked rolls ~ broccoli salad, tomato and mozzarella salad, assorted olives, cheeses, meats (pre-vegetarian days), etc.
When we ordered it, we told them to keep the caponata for someone who could appreciate it. ; )
Tammy McLeod
/ September 26, 2010I suppose it is an acquired taste!
nrhatch
/ September 26, 2010OK. Now, I officially feel like a blog stalker! 🙂
I forgot to mention the one way my mom used to prepare eggplant that we liked as kids . . . moussaka.
I wouldn’t eat it now (b/c of the lamb) but something about the sauce or preparation made the eggplant palatable.
Whether or not your “boys” ever enjoy eggplant, using it as a teaching moment shows true brilliance on your part.
Cheers!
Tammy McLeod
/ September 26, 2010There is a restaurant near our home that makes vegetarian moussaka and I really enjoy it. Think I’m alone in that though.
Steven Handel
/ September 30, 2010This recipe sounds so delicious to me you have no idea!
Also this post was incredibly hilarious with the whole Bill of Rights application.
Awesome, awesome post! (and I usually don’t say that about posts about Eggplant)
Strix
/ October 9, 2010Tammy, I have to say, tying in eggplant and Freedom is clever; I’m not sure it’s ever been done! Too fun!
I’ve been mulling over an eggplant idea in my mind lately, too, which is weird! I like it; but not any ol’ way.
If I eat it fully plain, steamed, I can only take so much and it becomes nauseous. But then, again, I think it can be delicious, too!
Tammy McLeod
/ October 9, 2010Ew, I don’t think I could eat it plain steamed.
Jane
/ October 9, 2012Have you tried giving tham Ratatouille! It’s a great way to use all the surplus veggies of summer and who doesn’t like roaste vegetables!
Blueberryhillsfarm.wordpress.com
Tammy
/ October 9, 2012I honestly can’t remember if I’d given it to them before. I did just get a couple more eggplant but have since learned to “melt them” with olive oil and pour it over pasta. No one knows!
kateshrewsday
/ September 26, 2010It is gratifying to see how conscious and well informed your family are about their rights, Tammy….mine here in the UK don’t have that wonderful constitution, and having read your article my children are now checking out the raft of 1,000 year old common law and case law to see how they can argue the case for no courgettes.
Fabulous article….thankyou:-)
Tammy McLeod
/ September 26, 2010It will be a good exercise for them regardless!
Todd Pack
/ September 26, 2010Ha! Do you think it would help if you said it was aubergine instead?
My favorite meat-and-three in Lexington, Kentucky, serves a really good zucchini burger. It’s a fully loaded burger, but instead of meat, it has grilled zucchini. It might be just as good with grilled eggplant.
Tammy McLeod
/ September 26, 2010Hmmm , haven’t heard of a meat and three. And yes, I ought to have called it aubergine for the international readers.
Todd Pack
/ September 26, 2010Actually, I was wondering whether the kids might eat eggplant if you call it something else.
KIDS: “Is this eggplant?”
YOU: “It’s aubergine. You’ll love it!”
I guess meat-and-three is a Southern thing. It’s what the name implies: meat and three vegetables (and sweet tea and something like chess pie for dessert, if you want the full experience).
Tammy McLeod
/ September 26, 2010Well, it IS worth a try Todd.
lia
/ September 26, 2010I will eat eggplant but I can’t say it’s one of my favorites.
Tammy McLeod
/ September 26, 2010Wish I could get my kids there.
Nourishing Words
/ September 26, 2010So, did they really exercise the Sixth Freedom, the freedom to bail out and go to In and Out Burger?
I love eggplant. I recently discovered that some people who say they hate it seem to lap up Baba Ganoush with gusto, not knowing that it’s made with eggplant. Maybe not a kid solution, but worth a try. It freezes well, too.
The big dinner table lesson for my son was, “this is what we’re having…”
Tammy McLeod
/ September 26, 2010Yes, they exercised freedom to bail but I have to tell you that with the particular recipe, I didn’t blame them. I’ve erased it from the recipe file.
Della
/ September 26, 2010You are a clever woman! You tie in anything with food – especially a subject that makes many nod off (though it shouldn’t) and you have a literary banquet. Thank you. Well done.
Tammy McLeod
/ September 26, 2010And it is something that most don’t know and take for granted!
Jane
/ September 26, 2010Laughed out loud to know this happens to someone other than myself: “my curry with eggplant had the guys leaving skid marks in the driveway…”
Thank you for the creative spin! Sometimes I get so upset when someone doesn’t like what I like or what I have made. This puts everything into perspective.
Tammy McLeod
/ September 26, 2010Yes, I feel that same upset and it gets frustrating.
nancy at good food matters
/ September 26, 2010HA! Tammy–alone in her kitchen with an eggplant!
But, a clever weave of civics in the process—fun post.
I do love the aubergine–but when I was your sons’ age I would have done anything to Not eat it.
Tammy McLeod
/ September 26, 2010and that is what they are doing today! Cleverly weaving a story so that we will have to go out tonight…
thehungryscholar
/ September 26, 2010This is the best post ever! We should have like a Bloggers Academy Awards. Great work! Ha, ha.
Tammy McLeod
/ September 26, 2010Thanks Hungry! Appreciate the visit.
Tes
/ September 26, 2010It’s funny that they came up with the petition 🙂
We’re lucky we love eggplants… we make put them in curry, chutney, salad or stir fried.
Tammy McLeod
/ September 26, 2010I’m certain that if I get the right recipe, they might like them in a curry.
nrhatch
/ September 26, 2010Turns out the nutritional value of eggplant is negligible.
One serving contains LESS THAN 5% of the following vitamins and minerals:
Vitamin C 3%
Calcium 1%
Iron 1%
Thiamin 2%
Riboflavin 2%
Niacin 3%
Pantothenic Acid 2%
Vitamin B6 3%
Potassium 5%
Phosphorus 2%
Magnesium 3%
Zinc 1%
Copper 3%
Cholesterol 0%
So, I picked a good veggie to dislike. 8)
Tammy McLeod
/ September 26, 2010Ok, that you did and I’ve never seen this before. Good find Nancy.
Saskia
/ December 11, 2010Just wanted to add something to this comment about the nutritional content of aubergine/eggplant. Although it is true that it’s not exactly bursting with the main vitamins & minerals (although it’s not exactly devoid of them either – 5% of your daily needs in one serving of a vegetable isn’t bad! The figures quoted above actually look a bit lower than those I’ve seen before, though, but perhaps the serving size was defined differently), it is an extremely good dietary source of antioxidants. The phytonutrient nasunin is found in the skin (it is what gives the purple colour), a powerful antioxidant which has been shown to protect cell membranes from damage. They also contain high levels of phenolic acids, which have been linked to many different health benefits, such as cancer protection, LDL cholesterol reduction, and anti-viral effects. Lab tests involving feeding animals aubergine juice found it reduced cholesterol dramatically and improved blood flow. Some people actually class it as a “superfood” due to these properties, so it’s probably a bit unfair to say that the nutritional value is negligible!
The key is to eat the skin too, as that is where a lot of the nutrients are stored.
There are some other things to bear in mind when comparing its nutritional value to other foods. One is that it doesn’t look as good when compared by volume as it does when compared by weight. Most comparison sites I’ve seen tend to show the values for 1 cup of the food by default, which is a rather arbitrary figure to say the least! The same volume of some other vegetables weighs almost twice as much, so if you compare by weight aubergine looks pretty good. It looks even better when you take into account the ratio of nutrients to calories, as it is relatively low in calories so the nutritional value per calorie is extremely good. The other thing is that the nutritional data for cooked aubergine is usually based on it being boiled – how many of us actually eat it that way?! Boiling is one of the least nutritious ways to prepare most vegetables, and I would imagine that with a more “juicy” one like aubergine it would be even worse as lots of the juice will leach into the water! Most recipes for aubergine involve frying or stewing (which is similar to boiling but anything that leaches out will remain in the sauce), which are likely to retain more nutrients.
Tammy McLeod
/ December 11, 2010Wow, you’re quite the eggplant expert! I just made the recipe that was listed in the comment by Estrella Azul. Excellent!
dianescholten
/ September 26, 2010Great post, Tammy! I have to say – I vote with your husband & kids – I know I ***should*** like eggplant for all the health reasons stated above, but it’s one of the 3 foods I most dislike.
LOVED the tie-in with ‘the five freedoms’ – gosh, I don’t think i had remembered all of that from high school – thanks!
Tammy McLeod
/ September 26, 2010Looks like Nancy has proved that it doesn’t have that much benefit.
Hannah
/ September 26, 2010I’ll have to try this eggplant recipe, as I’m only just coming to like it myself. I’m still tending towards roasting and pureeing it, but I do love the flavours in your recipe, so might take the textural leap to unroasted eggplant…
Tammy McLeod
/ September 26, 2010It wasn’t a universal hit and I had to cook it longer than the recipe called for but all in all, I’d do it again.
uninvoked
/ September 26, 2010I’m afraid I must join the “Eggplant is Icky” movement. >_> Good luck selling it to someone else though.
Tammy McLeod
/ September 26, 2010Well, you are not alone!
cindy
/ September 26, 2010We call it brinjal here, and I still can’t get my lot to buy into the idea of it 🙂
Tammy McLeod
/ September 27, 2010Brinjal! perhaps I will tell them that’s what it is next time.
nursemyra
/ September 27, 2010I like it crumbed and fried Italian style
Tammy McLeod
/ September 27, 2010Yes, I also like it fried.
Simply Life
/ September 27, 2010Eggplant is one of the very few things I have to convince my husband to eat so we can have it more often at home 🙂
Tammy McLeod
/ September 27, 2010Let me know how that goes for you.
OysterCulture
/ September 27, 2010Love this, and love eggplant, and your eggplant curry sounds very tempting to me. I enjoyed the way you incorporated it into your lessons on the American constitution. What a great idea. I can’t say I appreciated eggplant early in life but having it later in restaurants and homes of people that really knew how to fix it and with the addition of all sorts of spices. Before you know it, they’ll be thanking you for your grit and determination in showing them the virtues of this amazing food =)
Tammy McLeod
/ September 27, 2010I’m hoping that you are correct Louann.
Lisa H
/ September 27, 2010Over the years I have learned to like eggplant. The first time I actually really enjoyed the taste was when you grilled thin slices during one of your big family meals. I’ve been better at including it in our meals through the years and found our favorite way to eat eggplant is in moussaka. Rather than frying the very thin slices, I grill them. The flavor is better and it saves on calories (less oil).
You did a fabulous job of incorporating the kids into your blog! Way to go boys!
Tammy McLeod
/ September 27, 2010Thanks Lisa. I think they all had fun with this too.
isathreadsoflife
/ September 27, 2010Wonderful blog, picture and vege ! I am not kidding, I love eggplant or melanzane (Italy) or aubergine (France) or berenjena (Spain), a must around the Mediterranean Sea. I liked them grilled together with zucchinis. Then I make a vinaigrette with herbs, lemon juice and olive oil, spread this sauce on the grilled veges, put them in the fridge for a few hours. It does taste delicious… if one likes eggplants 😉
Tammy McLeod
/ September 27, 2010And I do! Thanks Isa.
Estrella Azul
/ September 27, 2010Love this Tammy, what a great way to use food for squeezing in a lesson 🙂
I have this eggplant salad (spread) recipe I LOVE, here’s the link to it in case you’ve missed it on my blog a while back http://estrella05azul.wordpress.com/2010/05/16/recipe-of-the-month-eggplant-salad/
We have just finished mashing eggplants over the weekend for this following winter, so I’m currently full of eggplants, but can’t wait to make some more of this great spread 🙂
Tammy McLeod
/ September 27, 2010I did miss that one but I will give it a try.
Estrella Azul
/ October 4, 2010Just backdated another eggplant recipe, so I’m sure you missed this one as it doesn’t show up in feeds, etc.
Hope you’ll like it since you said you don’t have too many good eggplant recipes 🙂
http://estrella05azul.wordpress.com/2010/09/05/recipe-of-the-month-zakuszka/
Tammy McLeod
/ October 4, 2010Thanks Estrella. Even if they go out of season, I’m collecting up for next year.
Joanne
/ September 28, 2010Love the way you captured the lesson to include in a recipe.
As for eggplant, I like good old Eggplant Parm, but I’d take other veggies over it any day. Eggplant is pretty versatile so it makes it difficult to ignore when you want a change.
Tammy McLeod
/ September 28, 2010I think we are moving towards the end of the season and this year, I am thankful for that.
Saveur
/ September 28, 2010I love the eggplant petition. That is hilarious. Eggplants have to be cooked a certain way for that yummy flavour. Your eggplant teriyaki sounds delicious.
Two of my favourite eggplant dishes are:
Baked Eggplant with Miso
http://tastespace.wordpress.com/2010/01/28/baked-asian-eggplant-with-miso/
Turkish Eggplant, Tomato and Lentil Stew with Pomegranate
http://tastespace.wordpress.com/2010/09/07/turkish-eggplant-tomato-and-lentil-stew-with-pomegranate/
Tammy McLeod
/ September 28, 2010I love miso and will definitely give those two dishes a try. Thanks for the comment and for reading my blog.
Paige
/ September 28, 2010Your blogs are so creative. I love this and I love eggplant!
Tammy McLeod
/ September 28, 2010Thanks Paige.
littlehousesouthernprairie
/ September 28, 2010this is super funny! i like eggplant — if we’re describing the color of some lovely winter mittens or a formal dress. 🙂
Tammy McLeod
/ September 28, 2010Yes, I sometimes forget that it’s a color too.
herbanlifestyle
/ September 28, 2010Fabulous post! Your eggplant recipe looks great AND are one of the rare people these days accurately invoking the Constitution! Inspiring : )
BTW–Caponata is one of my favorite ways to serve eggplant. http://www.foodnetwork.com/recipes/bobby-flay/grilled-caponata-recipe/index.html
Tammy McLeod
/ September 28, 2010I just made Mario Batali’s and I loved it.
milkfever
/ September 28, 2010I absolutely adore eggplant. So delicious [as long as it’s cooked enough]. Thanks for helping me decide what to have for dinner tonight. :-}
Tammy McLeod
/ September 28, 2010You’re welcome Lisa.
Kath (Eating for Living)
/ September 29, 2010What a great and funny post! It made me laugh! Tbh, I also don’t like eggplant at all! So I think I should try you recipe! 😀
Tammy McLeod
/ September 29, 2010I’ve been really surprised at how many comments I’ve received saying that they don’t like eggplant.
starsandcloves
/ September 29, 2010Hi Tammy,
Thanks for the comments on my blog. Im trying to simplify my recipes a little… they can get a little long and complicated. You must use the pasta maker though! Once you get into it, you cant go back!
I love your blog too! I had about 10 eggplant plants last Australian summer, growing a range of heirlooms. I made moussaka, eggplant parmigana, eggplant kasundi, eggplant curry (Thai Green Curry is great for eggplant), grilled eggplant, tomato based pasta with mushroom and eggplant, plus a variety of other spiced and fried eggplant dishes. Eggplant also makes a great dip and they are great stuffed. I love eggplant, it truly is a meat for vegetarians. Although im not one, i know that if i was, id be happy to live with eggplant as a subsitute!
Go eggplant!
Tammy McLeod
/ September 29, 2010I would like to find a good curry recipe that works for me. As I mentioned before, the one I tried was not a hit. Thai green curry is a great suggestion.
nessa
/ September 29, 2010I’ve used food for science and math lessons but never for political or social lessons. Well done and very entertaining.
Tammy McLeod
/ September 29, 2010Thank you!
theamerarabwife
/ September 29, 2010This post was a hoot! I’m glad I like eggplant, although the nutrition stats make me a little sad…I’m not sure what would help your kids like eggplant, but I’ve got a bulgur with cheese and eggplant recipe that I really like on my blog, and tonight made (but haven’t posted yet) about grilled eggplant with a sweet-and-sour tomato sauce. Good luck!
Tammy McLeod
/ September 29, 2010Ok, I’ll check out the bulgur cheese recipe. Thanks for the comment.
windspiritgirl
/ September 29, 2010I love how you put eggplant and the five freedoms together–and with such humor! Very creative and fun. So the fam liked the recipe, I take it? I can’t say that I’ve been a big fan of eggplant, either…
Tammy McLeod
/ September 29, 2010From the comments that I’ve received, no one is.
LL Cool Joe
/ September 29, 2010Oh dear I’ve never had eggplant! Funny post!
Tammy McLeod
/ September 29, 2010Really? Never? Aubergine?
pearlz
/ September 30, 2010What an entertaining blog Tammy! I must say I don’t mind egg plant, especially if prepared well, but give me brussel sprouts and I am on my way.
Love the petition! I would’ve signed one to the brussel sprout brigade!
Tammy McLeod
/ September 30, 2010Brussel sprouts would likely get equal conviction in my home.
scrumptious
/ September 30, 2010What a great post! Your kids are awesome!
I used to hate eggplants until the very pushy owner of the Indian restaurant near my house (who will often make a little bite of food and feed you right from your fork!) insisted I try his eggplant pakora, and not pay for it if I didn’t like it. I loved it, and it changed things forever. Eggplant not cooked well is just about the nastiest thing there is. But eggplant cooked properly…
I have had good luck converting the eggplant haters in my life with the following two recipes:
REALLY good baba ganoush: http://www.davidlebovitz.com/2008/07/baba-ganosh/
and delicious baingan bharta, an Indian dish where the eggplant is unrecognizable either visually or by flavor: http://www.grouprecipes.com/19879/smoky-indian-eggplant-baingan-bartha.html You can puree this in the food processor if it’s still too “eggplant” at the end. 🙂
Tammy McLeod
/ September 30, 2010Got some more in my CSA today so I will give it a try!
milkayphoto
/ September 30, 2010I LOVE eggplant!! One of my favorite dishes is Lidia Bastianich’s Chicken with Eggplant (Pan roasted chicken breasts topped with layers of fresh mozzerella, basil and ligthly fried eggplant slices all smothered in a fresh tomato sauce and chicken stock. I have no recipe for this as we saw her make it on her TV show ‘Lidia’s Italy’ and just make it off of that. It is sooooo delicious! AND, made in one pan!
Another great eggplant dish is eggplant rolotini (thinly sliced eggplant, dipped in egg and fried, then spread with a ricotta cheese mixture, rolled up and baked. Served with mariana sauce – delicious!
Tammy McLeod
/ September 30, 2010I love one pan meals and I’m still willing to try some more.
sartenada
/ October 1, 2010We love eggplants in our family. Especially we eat it in moussaka.
Tammy McLeod
/ October 1, 2010I like that too.
Naomi
/ October 1, 2010Good to see that you constitute the government in your home, Tammy 😀
As for eggplant…erk, my mouth immediately waters at the thought of Moussaka – I’ve a way to go to becoming vegetarian!!
Tammy McLeod
/ October 1, 2010I can’t tell if you like it or not but thanks for the comment. It’s good to be the queen!
Tess The Bold Life
/ October 2, 2010I don’t like eggplant. Sam I am!
Tammy McLeod
/ October 2, 2010You might like it on a boat?
Kathleen
/ October 2, 2010Oh, how this made me laugh. I go through the same thing with my family, not only on eggplant, but avacodo, onions, and sqaush. Blessings,Kathleen
Tammy McLeod
/ October 2, 2010Glad to know I’m not alone.
Sophie
/ October 2, 2010Hello tammy!
What a beautiful post!! I was smiling when reading this!! hahahahaha,…!!
By the way, I love eggplants!
Tammy McLeod
/ October 2, 2010Put a recipe on your site as to how you cook it in Belgium.
Julia
/ October 2, 2010Ha! Your family’s campaign against the eggplant is hilarious!
I am a rather particular eggplant-eater. But I always love Asian eggplant dishes, and so I can see why your Eggplant Teriyaki was a hit, even with your anti-eggplant kids. I am also a fan of moussaka. And we might post a recipe for honey-garlic eggplant soon, which was really good!
Tammy McLeod
/ October 2, 2010Please do. I’m also looking for a good curry since I blew the last attempt.
Kathy
/ October 3, 2010What a great blog! Praying against eggplant…laughing. That’s what a garden does for you. We can’t grow good eggplant this far north. Come to think of it, I can count the number of eggplant dishes I’ve made on two hands. Now zuchini is another matter…some of us have been praying for “no more zuchini!” after a long productive summer. (not this year.)
Tammy McLeod
/ October 3, 2010I’m sure we could find ourselves in that situation.
foodblogandthedog
/ October 4, 2010I saw that you tried my veggie paella. How did it go? I have also posted a recipe for my favourite roasted aubergine (eggplant) dip as part of a mezze. Even the most stubborn of aubergine haters have been known to come round to this. It’s sweet because of the peppers and great with flatbreads.
Let me know if you try it on the kids!!
Tammy McLeod
/ October 4, 2010Thanks you! I look forward to trying this. Veggie paella (risotto) is a hit.
Giovanni Cucullo
/ October 4, 2010A very fun post!
Yes, eggplant is a hard sell for many. My girlfriend hates it and the only way I can get her to indulge in eggplant is to cut it very small and add it to soups or risotto so it sort of melts into the dish.
You already are the “captain” of the vegetarian club!
Gio
http://goldentable.wordpress.com/
http://giovannicucullo.wordpress.com/
Tammy McLeod
/ October 5, 2010Thanks Gio. I hadn’t thought about “hiding” it but that’s not a bad idea. I’ve done that with other things in the past.
Ozarkhomesteader
/ October 5, 2010I like eggplant. That said, if I had to choose between my Constitutional freedom and eggplant, I’d go for Constitutional freedoms. Unfortunately, I think we’re losing them. Deep sigh. Eggplant season is almost over too, but I’m sure that at least will come back next year.
Tammy McLeod
/ October 5, 2010I think one of the reason that they are at risk is because we don’t know them! That’s why I took the time with the boys. Of course, I’m paying dearly now as they are exercising freedom of speech over everything.
msbetterhomes
/ October 11, 2010I personally love eggplant, but I know plenty of people who don’t. I gather the texture is a big issue for them – pretty hard to disguise. My partner enjoys baba ganuj, but is otherwise not keen.
Tammy McLeod
/ October 11, 2010We just made it for the first time and it actually went over pretty well.
hk imagery
/ October 16, 2010ha ha. this is a great post! its a funny name for a vegetable. and its a funny color. so there are two turn-offs right away. but my 3 year old loves it roasted. i sneak it in along with roasted zucchini and peppers and i have never actually told him that its eggplant.
i also love eggplant in:
ratatouille
eggplant parmesan
baba ganoush
you have inspired me to post these recipes. maybe we can dedicate a month to eggplant!
Tammy McLeod
/ October 16, 2010Glad you enjoyed it and I took up one reader’s suggestion and began referring to it as aubergine with great results.
Sabra
/ November 5, 2010Thanks for leaving me a comment on my blog so I can find your wonderful one! Eggplants and beets are the two hardest things to sell at my dinner table. Still hunting for a recipe that will somehow make both taste amazing to me!
http://thelonelywifeproject.wordpress.com/
Tammy McLeod
/ November 5, 2010Thanks for visiting Sabra. I’ll put a beet recipe on your blog.
Jason Ellis
/ February 17, 2013Eggplant Teriyaki? Ummm… I’m so making this this weekend 🙂 This post was insanely creative. If you can do this much with the topic of Eggplant, I can’t wait to see what else this blog has in store.
Tammy
/ February 18, 2013It is quite delicious.
Rosh
/ April 4, 2014Reblogged this on Rose of Sharon Healing and commented:
An interesting example of Freedom. I am thankful I live in a country who allows their citizens freedom. It’s been hard fought for.
Icelandica
/ April 5, 2014I used to have a problem with eggplant because of all the seeds. It would become just a dish full of seeds. So now I buy the small Italian eggplants, or just the ones that don’t look pregnant with seeds, and it’s solved that problem..
Tammy
/ April 9, 2014I also find that when I roast them first, the dishes seem to go over better.