It’s our uniqueness that make us who were are. The parts of us that are unlike anyone else are what shape our identity and ultimately, what is the essence that attracts others to us. It’s when we are being most true to ourselves that we truly shine.
This concept isn’t easy to grasp though. We all know it’s much safer to blend in with the crowd and try to fit in where we can. We compare ourselves to others when we should be using that time to let our true self shine.
Take, my dear friend, the eggplant. Let’s face it. It’s not as pretty as a fresh bowl of berries. It doesn’t have as much shine or sparkle as a bowl of just-picked tomatoes. And it can’t even serve a decorative purpose in the fall, like the squash family. I admit, I was the one to neglect the eggplant sitting in the back of my fridge, that I picked-up from the CSA. It just didn’t catch my attention as the other fruits and vegetables that were so much brighter, juicier and enticing.
But then, I really thought about what makes the eggplant unique and how could I make it shine? What is the one characteristic of the eggplant that really makes it unique? Unfortunately, for me (or it), it’s what I haven’t liked about it for so long: the spongy texture. But AH HA! I came across this recipe and because of it’s sponginess, it absorbs the liquid and breading in a completely unique way, that gives it crunch, sweetness and a whole new flavor.
Eggplant. I am so happy you are not like the others.
Breaded Eggplant
Adapted from A Spicy Perspective
Keywords: fry appetizer side vegetarian eggplant fall summer
Ingredients
- 1 eggplant (I used a thin one)
- 1-2 cups milk
- ½ cup flour
- 3-5 tbs. olive oil
- 2 tbs. thyme
- 1 tsp. salt, plus more for sprinkling
Instructions
1. Slice the eggplant into 1/4 inch pieces. Place the eggplant slices in an tupperware (or other airtight) container and pour the milk over it. Cover and refrigerate at least one hour (and up to over night).
2. In a shallow bowl, mix the flour with 1 tsp. salt.
3. Heat 2 tbs. olive oil in large skillet over medium-high heat. Place a few eggplant slices in the flour to evenly coat; tap off the excess. Place slices in the skillet and cook for 2 minutes per side. Remove and place on baking sheet. Sprinkle with salt then place in warm oven to keep warm.
4. Repeat with the rest of the eggplant, adding oil to the skillet as needed. Serve warm and enjoy!
~Using Random.org the winner of Angie’s Kettle Corn is Cellabella!
~What is your favorite way to eat eggplant?
