There was a sweetness that surprised me. A creamy, delicate texture that I wasn't expecting. A feeling I definitely wasn't used to. A feeling that I might actually like eggplant.
Mark and I received a white eggplant as part of our CSA basket this week, and I was a little put off. I've eaten eggplant twice in my life and both times I've found it to be bitter and a chore to eat. But we paid for this share and darn it, I was going to eat it!
We interrupt this blog for an important public service announcement: Mark only eats broccoli, corn and the occasional cooked carrot. All "weird" vegetables are thereby relegated to Kimberly's plate.
I sliced up the eggplant, seasoned it with salt pepper and the slightest drizzle of olive oil and roasted it at 400 degrees for, uh, 40 minutes or so until I was finished eating dinner. It had a nice golden edge and the plentiful seeds were toasty looking. I snagged a piece right out of the oven and though it was hot, it was good.
I also tried it today with a balsamic vinaigrette, which totally ruined the flavor. I definitely think it would be good in a pasta or on a pizza as one of you gals suggested last night. Funny, I've been craving pizza and was planning on having a slice (or two ... or three) this weekend.
Mmmm ... pizza.