Disclaimer – up until this point, I had never eaten eggplant. I was not anti-eggplant, nor did I think it would be bad, I simply never tried it or wanted to try it. But all that changed when I found this recipe.
Now, there isn’t anything special about this recipe. I came across it and decided that, yes, I was going to make it which meant we were all going to eat eggplant. Simple as that. Read the recipe here.
Having not eaten eggplant before, let alone cooked with it, I needed to do some research on it. Mainly, how do you cut it (peel it and go for it) and do you eat the seeds (yes). The one site I looked at talked about “purging” it which is drawing some of the moisture out of the eggplant so that it won’t absorb as much of the oil when you cook it. Now, my recipe didn’t say anything about that (and I didn’t have the time) so I didn’t do it. Having read about it however, I did notice that the eggplant sucked the oil up pretty quick when I went to cook it.
The only changes made were using the whole box of linguine and I used a very small amount of the chile. In fact, I took one out and rinsed it off and then very finely chopped up about a third of it before putting it in. I tell you what, I’m all for a little spice but that is pretty over the top. In the end, I don’t think you could tell it was there but that was okay. Oh, and I used honey ham lunch meat for the ham. In the end, as much as I would have liked to use prosciutto, I opted to use what was on hand. And you know what? It worked just fine.
Overall, this was a pretty good meal. The eggplant was okay. But, while I didn’t dislike it, I can’t say that I will be running out to eat it all the time. But I will consider other dishes that have it. The girls didn’t really like the eggplant but otherwise as this with no issues.