If you know me at all you have probably heard that I do not like eggplant. These are strong words, because with adequate salt, I really honestly do enjoy almost all food. But having nearly no taste of its own and the texture of either a stiff sponge or a gooey mess, depending on how it is cooked, eggplant does not win me over.
As I've mentioned before, I don't love eggplant. But this is their season, so mixed with some good tomatoes, peppers, an onion and whatever zucchini you have cluttering up your counter (or fridge or garden), they're really not so bad. Especially when served over saffron rice. With lots of butter and salt. The rice is my favorite part of this dinner.
We came home late from school, again today. I started Sesame Street at 5:00, hoping to have dinner on the table by 6:00 and finished by 6:15, which seems easy enough, since the kids either gobble it down or don't eat at all. Today's scheduled recipe was eggplant curry, using leftover chicken from tuesday's paella. But, I hadn't salted the eggplant beforehand, and now twenty minutes of letting salty eggplant sit and drain into the sink seems like an awful waste of time.
