Eggplant is a funny one. Many people say that they don’t like it, but it is tricky to cook, so I can’t help but think that some of those people have only tried it when it was poorly prepared. It is so exotically beautiful with its big round curves and deep purple sheen, it’s at least got to be worth a second chance, right?
I happen to be a lover of eggplant (or aubergine, a more suitable, dignified name that the rest of the world seems to call it). It is bland and creamy and a willing, soft vessel for flavour. It’s like the beanbag chair of foods (if the beanbag chair looked like a modern Scandinavian recliner until sat on/cooked at which point it turned into a beanbag chair). Am I selling it? I think I’m off topic.