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Aubergine a la Creme

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I don’t want to say that I hate eggplant, but I would really rather not eat it. So it was to my dismay when I saw how many recipes in my grandmother’s notebook called for eggplant. The vegetable has a beautiful color and a funny shape, so that is two things going for it. But the taste is not something I would call an asset for that vegetable.

But this post shouldn’t be about how much I hate – sorry, strongly dislike – eggplant. This post should be about how much this dish tasted like home. Many Haitian recipes call for some combination of evaporated milk, cheese, mustard, tomato paste, garlic, onion, salt and pepper. I grew up with those flavors. Now when I eat something with only two or three seasonings or herbs, the taste feels empty. With this recipe for aubergine a la creme (eggplant in a cream sauce), each bite was a burst of various flavors that blended so smoothly together. Dare I say, the strong taste of sauce maybe even helped mask the taste of the eggplant?

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