It can be so delicious, layered in Eggplant Parmesan, Moussaka, and Ratatouille and all by itself, grilled, baked, or fried.
Or, it can be bitter.
But, that bitterness can be removed, quite easily, too. While there are variations on how that’s best done, the key seems to be salt. Salt draws the bitterness out. Some say to slice, salt, and press the eggplant. Others recommend soaking it in a salty brine.
We can experience ourselves, our lives, as delicious.
And we can know bitterness.
Bitterness increases in eggplants as they age and get stale. Perhaps, in a way, that is what sometimes happens to us.
We had an uncle in our family who grew more and more bitter as he aged. One day, when my husband and I visited that uncle, although he was eighty years old, he seemed younger than the last time we had seen him. Something had changed. He looked happy and healthy, too. When we commented about how good he looked, he said, “I got rid of the bitterness.”
“How did you do that?” I asked. Read more