Today, after a very dark period during which I thought I could never love again, I finally found the strength within myself to give eggplants another chance. (Yes, that is a very dramatic way of phrasing it.)

Eggplant is not a vegetable I grew up with and the two times I had tried it, I didn’t like it at all. The first time, I found the texture too mushy and the taste too bitter. In the last few weeks, as I watched a ridiculous number of Masterchef Australia episodes, I saw a lot of Greek and Italian dishes using eggplants in a way that seems really appetizing. Inspired by those recipes and now knowing more about how eggplants should be cooked, I decided to give it another go.

Today, I officially reconciled with eggplants thanks to a delightful recipe from the blog Vegetarian Gastronomy. The recipe for caramelized onions, roasted eggplant, and tomato sauce on pasta tasted great. The texture and taste of the eggplant didn’t bother me and I will definitely do this recipe again. You can find the link here.

Zaza and eggplants: finally reunited


Encouraged by this experience, I no longer think I dislike eggplants. There seems to be a lot of good vegetarian meals with eggplants out there. I will surely try some of them in the next few weeks.

The next recipe I am eager to try is the Italian classic caponata. After that, I will explore Sichuan cuisine with Yu Xiang Qie Zi.

Sichuan-Style Braised Eggplant With Pickled Chilies and Garlic (Yu Xiang Qie Zi) Recipe
Photo credit to

For other options see: 8 simple ways to cook with eggplants.

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My name is Isabelle (Zaza for the few people who knew me way back then). I am writing to you from my pink office in Montréal, Québec. As a French literature graduate, I soon realized that teaching was not for me and I am now working in an office. I love mountains, trees, soup, and books. In recent years, my passion for food grew bigger and bigger. As a result, I am now going out of my comfort zone in the kitchen and trying to be more adventurous. I invite you to follow me on my journey to learn new techniques, conquer desserts and find exquisite recipes. Along the way, I plan to share what excites me, may it be a newly discovered restaurant, book, artist or Etsy find.



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