Eggplant For Mr. Lee

Believe it or not, I’ve had a request to post pictures of my eggplant. My eggplant is of absolutely no interest to most people, I’ll admit, but there are certain eggplant connoisseurs and cognoscenti who know a really classic eggplant when they see one. Those select few request private viewings on special occasions, and I oblige them. Sometimes they have to share. I mean an eggplant has its limits, am I right?

On this occasion, Leslie R. Lee asked me to post pictures of my eggplant online. So here it is.

Okay, let’s all drag our minds out of the gutter and get back to reality.

Mr. Hambley brought some of the little tender eggplants I like and stashed them in the car until I showed up, to be sure I got a couple. I took one, washed it, cut off the top and bottom, split it in two, rubbed it with garlic-infused olive oil (Did you see that, Ardis? I said “infused” just like the big-boy chefs!) and sprinkled it with Jane’s Crazy Mixed-Up Salt, which ought to pay me for touting them so much. But they don’t.

I popped those babies onto my indoor grill for about 10 minutes, more or less. This is actually less well-done than we like them. We like them WAY done, so they’re kind of crackly on the outside and mooshy soft on the inside. But that doesn’t look very pretty and this looks all fancy and all.

Along with this, we had broccoli salad. This is raw broccoli, mayonnaise, walnuts and a ready-made mix of dried blueberries, cranberries and cherries. It was most tasty.

WRITING PROMPT: Have a character develop or discover a way to make an unpalatable food delicious.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Eggplant For Mr. Lee

  1. Sarah G

    July 14, 2011 at 1:54pm

    I haven’t found a way to make beets tasty yet. Not that I personally cook, but I’ve tried them several ways and disliked them all.


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    • Author

      Marian Allen

      July 14, 2011 at 2:27pm

      I know–ugh! I think beets taste like dirt. Pickled beets taste like pickled dirt. Oh, I tell a lie: I made borscht once, and it was HEAVENLY!

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  2. Sarah G

    July 14, 2011 at 1:58pm

    P.S. When my mother makes moussaka, she always pre-treats the eggplant to make it less bitter (or so she says). She slices the eggplant and salts the pieces, then lets them sit for a while stacked with paper towels between dinner plates. Is that BS or does it really work?

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    • Author

      Marian Allen

      July 14, 2011 at 2:28pm

      That’s what I was always told to do with eggplant and with green tomatoes. The best way to make eggplant less bitter is to buy little ones, or get them at any size from Charles Hambley. He says they’re bitter if they don’t get enough water. I know that’s true for me, so why not eggplants?

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