So exotic, so mysterious, so…..purple!  First of all, eggplant is a complete misnomer.  It in no way resembles an egg, and it barely resembles a plant.  It is the platypus of vegetables–it fits no category and should not exist in nature.  The skin is glossy like it’s had two coats of turtle wax and a fine buffing, but it’s not hard like the fender of a ’57 Chevy.  It’s firm, but squishy.  It reminds me of petting stingrays.  The color is obviously something out of the Muppets.  The inside is white and porous like a giant makeup sponge.  Seriously, it’s just weird.  However, even the most vegetable-illiterate have heard of Eggplant Parmesan.  I assumed that was its only function, but I’ve seen it sneak into Asian stir-fry, vegan main dishes, and mainstream recipes.


Stuffed Eggplant