Category Archives: Andrew G.

by Andrew Giambrone, Yale University

As someone of both Chinese and Italian heritage, the eggplant has always been a staple in my family’s cuisine, from stewed eggplant on my mother’s side to eggplant parmesan on my father’s. But even my relatives sometimes forget that eggplant, like the tomato, is actually a fruit; beneath its bitter taste and purple skin lie small, soft seeds. The fruit is capable of absorbing large amounts of cooking fats and sauces, which allows for very rich dishes. Hence, it’s no surprise that many restaurants try to compensate for the eggplant’s bitterness by dousing it in oil or sauce.

While visiting Yale for commencement this weekend, I ordered eggplant specials from two eateries in New Haven—Basil and Alpha Delta Pizza—which offer eggplant with garlic sauce ($7.95) and an eggplant version of the Wenzel ($8.95) respectively. Sadly, each prioritized oily sauces above fresh fruit and so fell short of the balance between bitter and sweet that I expect from eggplant dishes at home. Continue reading →