Fasting amplifies personal valuation of food. I did a liquid, raw food experiment in January. It was great in the beginning. After two weeks it felt unnatural.
Although I adore berry and fruit smoothies, and have kept the habit of drinking them for breakfast, I ran into trouble with vegetable ones. The powerful, mechanical process of blending carrots, beets, broccoli or other veggies seemed to alter their constitution and violate the natural order of human diet. Soon I wasn’t able to swallow them, even when they tasted pleasant and vital. The attempt turned into a psychological warfare. My need for texture became overbearing. I wanted to bite and chew. And to taste the subtle transformation vegetables go though in the process of cooking; whether steamed, braised, fried or roasted.
What started as an innocent contemplation of eggplant, turned into an obsession! I’ve never had a favourite vegetable, and even if I had, it wasn’t eggplant. It can offer a dreadful culinary disappointment if not well prepared: some of you may have gagged when a slimy, undefined lump of eggplant has clung on the throat. I have. But now, gone are the days I could only enjoy crisp, fried eggplants. For the past month I’ve cooked them in large quantities and ways. There isn’t a dish I dislike.
For the simple reason of being most photogenic, I’m sharing an easy recipe of oven roasted eggplants. By now you must’ve noticed I roast everything, ad nauseam! Gradually I will post recipes of other cooking methods, too. I promise, ok?
Serve with airy, light potato mash garnished with fried chili and ginger in ghee for your ultimate satisfaction.
Crown your lunch with fresh lettuce, lime and herbs! Bon appetite!