September 24, 2010
I’m afraid I don’t have anything profound to say about this eggplant.
You of course should know that it tastes great, is easy to make and healthy, and goes perfectly with the rosemary flatbreads from earlier in the week. And I recommend you try it! I just can’t come up with anything further, I fear, because I just saw video of my father for the first time since he died. I’m totally out of words.
The footage is from the Father-Daughter Dinner Dance my all-girls’ high school throws every year; after the meal, each father gets up and gives a tribute to his daughter and there’s nary a dry eye in the house.
Frankly, I had forgotten this video existed, but somehow it cropped up and so tonight I slid it into our antique VHS player (seriously how bulky do these things seem now?), and there he was, with dimensions, with his beard and his accent that I fear I am forgetting, telling me that he loves me and is proud of me, smiling the smile I inherited. The most amazing gift—to see him, to have him there, as if he might step out of the screen at any moment and come sit down with me, shoving aside my piles of used Kleenex.
I want to be okay in my life; I don’t want to live looking backwards, angry and wondering. After all, I am bound to encounter much more death in this lifetime, including my own. But just when I think I’ve reached some place, that grief and I may have made some kind of arrangement, it just flat-out breaks my heart all over again.
I don’t ever want to stop missing him, and I do not think that I will.
adapted from Gourmet
While I love this dish, it doesn’t keep very well, so make only as much as you think you’ll need.
3-4 thin Italian or Asian eggplants, sliced into thin rounds
¼ cup flat-leaf parsley, chopped
¼ cup mint, chopped
2 T capers
red wine vinegar
oven temp: broiler
Toss the eggplants in a bit of olive oil, then arrange in one layer on a baking sheet or sheets. Broil for about 10 minutes, turning once to brown on both sides.
Once the eggplant is out of the oven, stir together with the herbs, capers, and a few tablespoons of both olive oil & vinegar both. Add a bit of salt & pepper to taste, then let the eggplant marinate for 15-20 minutes.
Serve with flatbread, pita, or crackers.