A few weeks ago as I was reading a local magazine in a coffee shop, I found “An ode to okra” (I live in the South) and found the idea pretty strange.
Why in God’s name would anyone want to write an ode to a vegetable?! And why would anyone choose okra?! (I really don’t know what’s going on with okra…).
Still, if you’re forced to write an ode dedicated to a veggie, pick a “noble” one, like the eggplant!
1/2 cup yogurt (I use whole)
about 2 tbsp sour cream
2 tbsp sesame seeds
1 tbsp extra virgin olive oil
pink salt & fresh ground pepper
chopped parsley (plenty!)
Cut the eggplant in half.
Cut each half longitudinally in two equal parts.
Continue cutting each slice of eggplant in 1 inch pieces.
Place the chopped eggplant in bowl, season with with pink salt & fresh ground black pepper and sesame oil and olive oil and mix well.
Roast the eggplant at 400 F for 20-25 minutes (until soft), remove from oven and let it cool.
Mix the yogurt with the sour cream and chop the parsley.
Place the eggplant on a plate, cover with yogurt, pomegranate and parsley.
And for your “delight” and mine, someone actually wrote an ode to an eggplant: