Ma Nourriture

We hated aubergine (except for baba ghanoush!). When it suprised us, usually masquerading as mushrooms, the slimy texture and nothingy yet slightly damp dishclothy taste sometimes put us off the rest of our food.

I've only ever eaten it prepared for me, by friends or at restaurants, and at best it's only ever been meh. I don't indulge in meh's. In Paris, bestie's current love-r boy took us to his favourite Spanish tapas bar in Butte-aux-Cailles where our aubergine-free worlds were shattered. 

For bestie that meant not making throw-up faces, but she couldn't bring herself to say it was good. Not revolting was already an identity crisis. For me, everything is delicious in Paris and it's really hard not to fall in love with every bite I take. Of. Anything. So, I didn't know if this fly-by-night delight would stay. I wasn't ready to commit.

Alas, from that moment, lover-turned-matchmaker needed to prove to us that aubergine is for keeps: explaining with French flourish how it's cooked, which flavours compliment it, how it takes up those flavours and how it could ignite an explosion. Maybe it was the wine (it often is), but I was keen for a second date. 

We took it to the kitchen and soon this gem was born. 

Our minds and taste buds were blown. Fundamental parts of our personalities changed that night. And, along with new and incredible memories of the city I never get bored with, I brought home a new ingredient that's loving to my tummy. I'm still not sure whether my infatuation will pass or bloom into love, but I'm excited to find out.

Did you know?
Aubergines are fruits and a good source of B vitamins, minerals and fibre.