We get eggplants almost weekly in our CSA share. To my great delight, the folks we split the share with don’t care for eggplant, so we get to take it. Lovely.
Except this past week, I opened the veggie drawer to see that there were two eggplants in a sad state. One was so brown it was no longer purple, and the other was beginning to show similar signs of age. I resolved to cook it immediately, and sauteed it with some sesame oil, ginger, and soy sauce.
Alas, when I sat down to eat it, it was… off. I couldn’t swallow it.
Let this be a lesson to all of you: Eat your eggplants while they’re purple.