So, how does an eggplant taste? It tastes like what you make of it. It’s a blank canvas, a culinary sidekick, a vegetable with ambition.
It can be a hero in a curry or a grumpy old sponge. It all depends on the love (and the salt) you give it.
If you’re still scared of eggplants, I get it. I was you once. But give it a second chance. Slice it, sweat it, and roast it until it’s golden brown.
Then, take a bite. It won’t taste like a potato. It won’t taste like a bell pepper. It will taste like earthy, buttery, and slightly nutty—like a vegetable that finally found its purpose.
And if you still don’t like it? That’s okay. Buy a zucchini. No hard feelings. The eggplant will just sit there, shiny and patient, waiting for the next brave cook.
Because honestly? It’s the only vegetable that’s getting an existential crisis, and it’s just waiting for you to show it who it really is.
