April always makes me want to listen to Bob Dylan’s Highway 61 Revisited. I think it’s something to do with a musical flashback to my first year of college, that fresh-air feeling of Boston after a long, dark winter. It was still cold as s*** but it smelled like spring. There were cherry blossoms outside my window and I still had the stamina to pull all-nighters listening to music and writing and go to class the next day like it was the most normal thing to subsist on no sleep. Hah! Now I feel like death with a swipe of eyeliner if I get less than seven hours.
I had a time times to kill after getting everything organized for Tuesday’s event in New Jersey, so I started unpacking boxes of old clothes at my parents’ house to separate things to give away. I sniffed this one scarf I used to wear almost every day back in March/April/May of 2005 and since then, the song “Queen Jane, Approximately” has been stuck in my head.
The next morning, I made myself take a weekend day (or at least try), since I’d been going at full speed for a bit too long and have some busy weeks at the hospital coming up. After a refreshing hot yoga class, I took a few minutes to pick another recipe for my April Cookbook Challenge. Cheers to not forgetting three weeks in a row!
This go-around it was eggplant caviar from Alice Water’s The Art of Simple Food. If I’m remembering right, this book was a Christmas gift from my mother back in 2008 or 2009. Of course, instead of actually following the recipe, I just followed the first and last few steps (roast & scoop eggplant, mix in olive oil). I completely side-stepped the minced garlic and fresh parsley on top, going instead with the Garlic Gold infused olive oil I got for Christmas this year because, well, why not? Culinary spring cleaning, what up? Eggplant Caviar, approximately.
- Pre-heat oven to 400 degrees.
- Slice eggplant lengthwise. Season cut edges with olive oil (or olive oil spray) and salt and pepper. Place face-down on baking sheet and roast until soft inside, about 30-35 minutes. Remove from over.
- After allowing eggplant to cool, scoop insides into a bowl. Stir well to ease into a puree texture.
- Stir in olive oil 1 tsp at a time until mixture is desired smoothness. Season with salt & pepper to taste.