I was a pretty picky child when it came to food, so it’s no wonder that I don’t remember eating eggplant until just a few years ago. I could be wrong. Maybe my parents tried to feed it to me, but I honestly doubt it. There is also the fact that I am a creature of habit, and unless it’s on my radar of foods I normally eat, chances are I haven’t tried it or heard of it. Unless, of course, it’s on a cooking show. Then, I’ve heard of it, but I haven’t necessarily eaten it.
I can’t say I actually like eggplant, though. I don’t mind it so much when it’s hiding among other ingredients on a pizza, or breaded, fried and covered in sauce. Then I don’t mind it so much, but I’m thinking that means I probably don’t like.
There is also that thing where there’s an actual technique to cooking eggplant. You can’t just slice it and throw it in the oven; or at least, that’s what Google told me. You have to lay it out on a pan and sprinkle it with salt and then wait for like ten minutes. It’s crazy that liquid actually comes out and you have to mop the things up before finally throwing them in the oven. I don’t remember what this technique is for, exactly, since I don’t cook eggplant that often and I can’t remember what Google said and I’m too lazy to look it up right now.
I have to say, I’m not much of a cook. I love to bake, but cooking? Not so much.
My boyfriend, on the other hand, LOVES eggplant. It is one of his favorite foods. His absolute favorite dish is Khoresht-e Bademjan which is an eggplant stew. He talks about this stew like it is manna from heaven and I can tell you, he would probably die peacefully drowning in a vat of the stuff. I don’t think he ever asked me to make it for him, but I’m sentimental like that and wanted to take a look, see what I was in for. Yeah, click on that link and check out that recipe. That is way too much work for me when I won’t even enjoy it with him.
So, I compromised and gave him Eggplant Parmesan (my version of it anyway that does include Prego). I don’t think I won any favors with him for that one.
He looks forward to visits from his sister or going to visit her in California. The last time she came for a visit, I think she brought an entire trunk-full of Persian food. When I came home and saw the state of our fridge, I wondered how we were going to eat it all, but I needn’t have worried. It was pretty much gone by the time his sister left three days later.
Oh, and don’t even get me started on making Tahdig (Persian Rice). Not only does it take hours to make (I skipped a few steps when I tried it), apparently it really does matter what type of pan you use.
That poor pan will never be the same.
I’m curious to know if any of you have tried eggplant and if you like it or not?