One of the most terrifying things that ever happened to me when I was a child was watching Mr. Spock go from good guy to crazy zombie alien and having Donald Sutherland point his finger, open his mouth and have horrific sounds emerge.
If you have no idea what I am talking about by the title of this post and the first sentence, I suggest you watch the 1978 version of Invasion of the Body Snatchers. Now, the 1956 version is fabulous in its own right, but the 70s version will forever be ingrained in my childhood memory.
You see, I was eight years-old when that movie came out. And, I had a very worldly friend. I’m not kidding when I say this other eight year-old girl was worldly. Especially for 1978. She could ride the bus all around town by herself. Talk her way in and out of anything.
And… her mom would get us in to rated R movies. (Have I told you about this one, Mom?) I have some crazy stories to tell about her, but this one is about Invasion of the Body Snatchers.
While watching that movie, I would alternate between hiding under my seat and peaking through my fingers to watch (quite literally) and running to the arcade to find some game to play because I couldn’t handle it anymore. Until I just had to go back and watch some more.
And, as I think the idea of the aliens growing out of large eggplants has been in our lexicon long enough to just be a given fact by now, you can see where my fear of eggplants comes from.
(That, and the eggplant pizza my mom tried to serve us when I was five. You can read all about that experience in my post on childhood food memories.)
The funny thing is, I have always thought eggplants were beautiful. I love the color purple. It’s my favorite. And, I always stare at them at the store because they are so pretty. But buy one and take it home to eat… And have the alien suck my brain out (or my husband’s or child’s) in the middle of the night. No Way!
But, here is where my problem came in. (No. I did not think being terrified of a vegetable as a problem.) We get that pesky CSA box on our doorstep every other Friday. And they kept leaving eggplants in it.
First it was Japanese eggplants. I put off doing anything with them long enough that they finally started to mold. That happened twice. Then we got a regular eggplant. Two to be precise.
The Big Man got sick of me throwing them away and talked to his brother about how to cook them. (His brother loves to cook and try new recipes and food.) BIL told the Big Man to rub it with salt and grill it.
That’s right, folks. Just slice it up. Rub both sides with salt and let them sit for about 10 – 15 minutes. Wash off the salt. Brush both sides of each slice with olive oil. Grill on the bbq for about 10 minutes on each side. At least, that’s what we did.
And, you know what? It was great! I absolutely loved it. So did the Big Man and the Little Man.
Now, the reason I am telling you about this is that Diane from The W.H.O.L.E. Gang is hosting Go Ahead Honey, It’s Gluten-Free this month. (Naomi Devlin of Straight Into Bed, Cakefree and Dried started Go Ahead Honey, It’s Gluten-Free, and each month it’s hosted on a different blog with a different theme.) And the theme this month is Scared Silly. We are supposed to write about a vegetable that used to scare us to eat, but now we love it. (My first thought was beets, but she already took that one.) So, my next thought was eggplants.
And, thanks to Diane, I had to be terrified all over again and buy an eggplant to take a picture.
Just kidding. Well, I had to buy the eggplant, but I gonna salt that puppy up. Grill it. And eat it.
Do you think the aliens can take over my body from the inside like in Alien? Oh, I hope not.
Until later, here’s to…Living better, easily!™
(Not really a recipe. Just a way to make great tasting eggplant.)
- Eggplant (sliced into 1/2 to 1 inch thick rounds)
- Salt (I used Celtic sea salt.)
- Olive Oil
- Rub both side of each slice with salt.
- Wait about 15 minutes.
- Wash salt off, unless you really like the taste of salt.
- Rub with a little olive oil.
- Grill for about 10 minutes on each side. (depending on how thick your slices are)
- Eat up. (We usually don’t eat the skin. It can be kind of tough unless it’s super, super fresh.)
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