The Lunch that Kept Away the Vampyres

In August I am boarding a plane and heading to Albania. Jack is coming with me, which makes me so happy. I want him to know Albania, my family - aunts, uncles, and all the first, second, and third cousins. I want him to know the smell of the breeze that comes blowing from Adriatic and Ionian seas during hot afternoons. I want him to love the crowds, cafes, outdoor markets, the street food, the small apartments and spaces. I want him to love Albania because it is a part of who he is.

I cannot wait to go. It's going to be bittersweet because Bryan will stay behind, and even though I always enjoy myself when I go home, I always wish Bryan was with me so that we could share the experiences together. Next year maybe.

I am excited to share with all of you some of the foods, sights, and sounds. So in anticipation, I am starting today.

This past Saturday I went to the local farmer's market and came home with loads of vegetables, a large watermelon, and two pollywogs. The pollywogs were not for eating, but they provided much entertainment and learning for the little man.



The Chinese eggplants I bought were not many, but they were enough for a delicious lunch with which I treated myself today after a loooong day of teaching disinterested freshmen. Yes, I am teaching summer one, and it always surprises me how little the new generation reads and how badly they write. Anyway. I digress.

I made myself an eggplant salad that is a staple in my parents' home during the summer when eggplants are in abundance. I ate it slowly, savoring every sweet, salty, tangy, creamy bite. The garlic provided a nice burn and I resolutely declare that garlic and eggplant are a match made in heaven. I will eat a similar salad when I get to Albania this summer, but it is never a bad idea to start early.



Eggplant and Garlic Salad

Ingredients:

6-7 small Chinese eggplants
3 tablespoons whole wheat flour (plain flour would be fine, too)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons canola oil for frying
1 medium garlic clove, very finely chopped
1 tablespoon extra virgin olive oil for drizzling
1 teaspoon red wine vinegar
½ teaspoon salt for sprinkling the salad (I used fleur de sel - Yum!)

Preparation:

-Wash, remove ends, and slice the eggplants lengthwise (1/4 inch).
-In a mixing bowl, mix the flour, salt, and pepper.
-Heat the canola oil in a large skillet.
-Toss the eggplant slices in the flour mixture.
-When the oil is hot, add the eggplant slices in one layer. Cook on high heat (the higher the temperature of the oil the less oil they will absorbe) until brown on each side – about 1 minute or less per side.
-To test for doneness, pierce with a fork. If the fork is easily inserted, the eggplant is done.
-Remove eggplant from heat and drain on paper towels.
-Arrange them on a plate, sprinkle with the garlic, salt, and drizzle with the olive oil and the vinegar.

Eat it slowly at room temperature, although it is delicious cold as well. If the garlic scares you, don’t worry. It pairs so well with everything else that you won’t even notice.

Ju bëftë mirë!
-E.