Say Hello to Eggplant Week
I got back to Boston on Saturday, and hit Trader Joe’s Sunday morning with only one limitation: I biked, so I could only buy as much food as I could fit in my backpack. Usually, when I go shopping, I’m thinking about the leftovers I have in the fridge, or the half-opened box of pasta that needs to be finished – I typically adjust my purchases based on what I need to finish. But this time, it was just me, my backpack, and an entire store of possibilities.
We already know how much I love produce. I mean, farmers markets are basically my best friends, right? So being back in Boston, where I’ve got access to better produce than that which was available at the Stop’n’Shop in Upland, NY, where I can cull herbs from my baby herb garden on the porch, where I can go to a farmers market just down the street every Saturday… Let’s just say I’m happy to be home.
But back to TJ’s. They had graffiti eggplant for sale, which I’ve never seen before, but they looked cool, and since they’re smaller than regular eggplant, they seemed small enough to work for just one person. So I bought one.
Here’s the thing. I’ve never really liked eggplant.
But I figured I’d try it out. At a total investment of a whopping $0.79, it seemed like a reasonable risk to take.
In case it isn’t already painfully obvious, I’m now a fan of eggplant. And, in an attempt to experiment with my new favorite mid/late-summer ingredient, I’m dedicating this week to the eggplant. By which I mean I’ll be incorporating eggplant into every dinner I cook for myself this week, and hopefully I’ll end up with a few awesome ways to prepare and consume the strange purple vegetable. And then, since eggplant season is basically now until mid-October, hopefully I’ll have plenty of dishes to whip up as the school year (and my very last semester of undergrad) gets started.
Tonight’s dinner was Eggplant “Bruschetta,” taken off the smittenkitchen site (my favorite of all cooking blogs, incidentally) and was surprisingly simple and filling. It required slicing and baking the eggplant coated in a bit of olive oil, salt, and pepper. Then they were topped with diced tomatoes, onions, cheese, and some mint from my herb garden.
(Side note: the cheese was Trader Joe’s Farmhouse English Cheddar with Italian Truffles and was very possibly the best cheese I’ve ever had in my life. Just smooth enough without being too creamy; flavorful enough to go with salami yesterday for lunch but not so overwhelming that it drowned out the tomatoes tonight…basically heaven in block form.)