Ode to an Eggplant

 

A few weeks ago as I was reading a local magazine in a coffee shop, I found “An ode to okra” (I live in the South) and found the idea pretty strange.

Why in God’s name would anyone want to write an ode to a vegetable?! And why would anyone choose okra?! (I really don’t know what’s going on with okra…).

Still, if you’re forced to write an ode dedicated to a veggie, pick a “noble” one, like the eggplant!

 

 

INGREDIENTS:

1 eggplant

1/4 pomegranate

1/2 cup yogurt (I use whole)

about 2 tbsp sour cream

2 tbsp sesame seeds

1 tbsp extra virgin olive oil

pink salt & fresh ground pepper

chopped parsley (plenty!)

 

Cut the eggplant in half.

Cut each half longitudinally in two equal parts.

Continue cutting each slice of eggplant in 1 inch pieces.

Place the chopped eggplant in bowl, season with with pink salt & fresh ground black pepper and sesame oil and olive oil and mix well.

Roast the eggplant at 400 F for 20-25 minutes (until soft), remove from oven and let it cool.

Mix the yogurt with the sour cream and chop the parsley.

Place the eggplant on a plate, cover with yogurt, pomegranate and parsley.

And for your “delight” and mine, someone actually wrote an ode to an eggplant:

 

 

ENJOY!

Advertisement