So really, let’s just say it: I kind of dig Facebook memes. LOL cats, food, dogs, cartoon characters, pencil drawings, Gene Wilder, whatever. They usually elicit some sort of response that indicates my total agreement, my belief that something is so cute I could just die, or sometimes, confusion. (They can’t win every time.)
This morning, as I scrolled down my Facebook wall, I found one that stopped me in my tracks. The thing is, I usually just agree with the memes. I’m all like, “Right?” or “Ooh, dis.” Sometimes I’ll be like, “That’s right, I too am wearing sassy pants.” “I also think your North Face jacket has no actual correlation to the number of adventures you go on.” You know, things like that.
But when I find the one that’s actually about me, or at least people like me, it makes me pause and reflect.
I mean, damn. Yes, sure. It’s true. I do really dig my Instagram, and most of my pictures are of food I’m about to consume or that I’ve just made. Laurence Fishburne is schooling me in some serious truths on this one.
And I know I can eat without filtering a photo of my meal through Toaster or Kelvin or Rise. But my food looks so much prettier once it’s been doctored up. I’m humble enough to admit it.
Memes are here today, gone in 45 seconds. I know myself well enough to know that I’ll continue polluting people’s Facebook feeds with photos of my cupcakes, cocktails, and veggie side dishes. Like this one, which happens to be this week’s CSAcation.
Roasted Eggplant and Cherry Tomatoes
1 medium Chinese eggplant
1 cup halved cherry tomatoes
4-5 peeled garlic cloves
2-3 tablespoons olive oil
Salt and pepper to taste
1. Line a colander with sliced eggplant. Salt the eggplant, and then flip each one over, and salt the other sides as well. Leave to sweat for about 10-15 minutes. Once the time is up, rinse the eggplant well and pat to dry.
2. While the eggplant sweats, cut your cherry tomatoes in half. I guessed I used about a cup of the halves, but it’s really open to your preference. If you want more eggplant and fewer tomatoes, adjust accordingly. I’m a fiend for tomatoes at the moment, so I used about a cup.
3. Add the tomatoes, the whole peeled garlic cloves, and the rinsed eggplant to a casserole dish and toss to combine. Drizzle with enough olive oil to coat the vegetables and grease the bottom of the dish. Add salt and pepper to taste.
4. Bake in a 400 degree oven 15-20 minutes, until tomatoes have begun to pucker and release their juice and until eggplant is tender. Check it at 15 minutes; it may well be done.
5. Serve hot on crusty bread or as a side dish to a lovely summer dinner.
This dish was lovely. I’ve only really cooked eggplant as eggplant parmesan, which is great, but I wanted something lighter for dinner on a hot day. And this was perfect. The cherry tomatoes are sweet and soft, the eggplant is a bit heartier, which is a nice contrast, and the garlic gets soft and roasted, its flavor mellowed out but still sharper when compared to the tomatoes. I served it with grilled chicken wings and sauteed sweet corn. I would have eaten that dinner for a second time right afterwards, it was so good. Enjoy!
But before you do, just Instagram the mess out of it.