Who would have thought that a bulbous shape clad in shiny purple skin represents the cutting edge in radar-evading design?
Most weeks, I’ve told Tim (Mr Eating The Week) what theme I’m cooking up (get it?) for an upcoming blog post. But somewhere in the middle of coordinating babysitters, visiting friends for dinner, and our increasingly complicated workout schedules, I forgot to mention that eggplant (aka aubergine) would make repeated appearances on this week’s menu.
There’s no ulterior motive, like trying to fool Tim into eating something he doesn’t like. I promise he’s a fan of the purple beauties – after all, he planted the ones that recently ripened in our vegetable garden.
But now I’m a couple meals into this without any sign that he’s wise to the eggplant theme. The eggplant sauce over pasta – from Francis Lam’s hilarious write-up – was the first this week, and we both ate the satisfying (if mild) meal without comment.
Tonight, I made one of my favorite eggplant recipes to accompany garlic-and-brown-sugar baked salmon. All it takes is a few minutes in the microwave and mixing up the dressing, and you’ve got a warm, sesame-y salad that piques your appetite without arousing suspicions.
So, I’m going to see just how far these babies can fly undetected (pretty far, apparently – he’s sitting barely 2 feet away from me as I’m writing this, laptop screen easily in view). Want to join me on this stealth mission? Here’s a week’s worth of Agent Aubergine recipes:
- Eggplant caponata, from Serious Eats (here)
- Eggplant goat cheese cannelloni, from Epicurious (here)
- Eggplant sauce and pasta, from Francis Lam via Gourmet (here) – even if you’re not enticed by eggplant, his article is an entertaining read on its own
- Fried eggplant sandwiches, from Real Simple (here)
- Salmon eggplant curry, from Eating Well (here)
- Soba noodles with eggplant and mango, from Serious Eats (here)
- Warm eggplant salad with sesame and shallots, from Food.com (here)
No original recipe this week, my friends. While I love to eat them, I have no creative ideas for how to prepare eggplant, so I’ve left that to the experts.