Tonight I got adventurous. For starters I tried a recipe I saw made on television (which is something I’ve never done before). Secondarily, I tried a recipe whose main ingredient is something I’ve been known to greatly dislike. It’s called Eggplant Pasta and it’s apparently in Alton Brown’s new cookbook. I saw him cook it on The View. I decided to try it in an effort to find a way to make eggplant that doesn’t totally turn me off (Sherri Shepherd said that it was good, and I trust her taste because she always really likes all the stuff that I like when she eats it on the show (great reason to trust a paid TV personality, I know…) and Alton said that the salt that you pour all over the eggplant takes away the bitterness). You know that salt that I was told would take away the bitterness? It’s highly possible that it did take away the bitterness. It’s impossible to tell because the whole thing is so unbearably salty that I cannot eat it. I tried twice. I added more cream, since dairy neutralizes salt. I would need access to a milk cow in order to neutralize this much salt. My husband is convinced that he can eat it. I think he’s going to wake up in the morning and not be able to get his ring off or his pants on. We shall see…
Here’s a picture after I doubled the amount of cream:
Update: Matt made it through about 1/3 of the portion he served himself before he could eat no more. He made strange gagging noises for the next half hour while he was making himself a toasted chicken sandwich. With mustard, mayo, and cheese. Hold the salt.