Eggplant

[Elizabeth N. Lawton]

I decided the best way for me to stay focused on my commitment to raw foods is to set a goal of making at least one new raw recipe each week. That way I could learn 52 new recipes by the end of a year.

Sounds simple?

Well ... maybe this way ... even if my life gets hectic ... and it does ... I may still end up with learning at least half that many new recipes.

So I went to North Beach's farmers market tonight thinking that I would just start with what was in season. The eggplants looked inviting (I almost never buy eggplant, maybe once or twice in my entire life). I got a basket. I was also inspired to buy the most incredible smelling bunch of basil from an herbalist (who lives in Davidsonville).

I got home wondering, "Now where can I find a good eggplant recipe?" I opened Juliano's RAW UNcook book. I guess I have not opened that book in at least 3 years. Maybe longer.

Low and behold, there is a very simple recipe for cured eggplant!

Turns out I had everything to make this recipes, except for the eggplant and the basil ... AMAZING!

... and so the synchronicities in my life continue. I'm off to a brilliant start.

Thank you Universe ... for the encouragement.

(p.s. I swear I am the luckiest girl)

[Elizabeth N. Lawton]

This recipe is pretty simple but is made over several days. you first have to cure the eggplant for 2 - 4 days and then add all the other ingredients and then cure again for 2 days - 6 months, depending on your own desire. It's a little tricky to cure the eggplant. I've made three jars and will sample the first one in about another week. I'll post the recipie and 'tips' ... as I work out the 'bugs.' There's the way the recipe reads, and then there's actually what you have to do to make it work. Besides basil, the other ingredients include red bell pepper, minced garlic and olive oil.

[Dudorina]

Funny, I never eat eggplant, but yesterday I had two ripe eggplants and not many other raw foods around.

I marinated the eggplants in fresh organic lemons, salt and a little pepper. I tossed it with raw unsalted cheese I grated, and it tasted good and hit the spot, much better than I remember eggplant parmigiana.

What are the ingredients in Juliano's besides basil?

[Renee Rainbow]

Elizabeth,
What a great idea! I may copy you and give that a try. I just saw Julie and Julia and thought that would be fun to do with raw recipes but one a week sounds so doable. It would be a good way for a newbie like me to figure out what to eat. Thanks for the inspiration!

Renee