Saturday morning
I’m getting ready to go see Kathy, my 91 year old friend and thinking of what to cook for dinner when I’m back. I only have a few things in the fridge: feta, green beans, some mushrooms, a courgette and an aubergine.
What a wonderful, random selection. I thought I’d make a tomato-y casserole with the mushrooms, the green beans and the courgette and that one aubergine can turn into my favourite Greek dip, melitzanosalata (aubergine dip), which I haven’t had for years.
Ever since I came up with a.. pla about a month ago, making decisions somehow became easier. Now I’m not going to tease for much longer, as it seems Plan A might actually happen, which I truly cannot believe, so in a few weeks time I’ll tell you all about it. A few of you already know what I’m thinking of doing but I don’t want to make any big announcements before everything is as final as it can be.
Back to Saturday morning. I popped to the shop to get Kathy fruit cake, her favourite as she excitedly revealed to me a week ago, and got some garlic and a lemon for my melitzanosalata.
A few hours later I was in my kitchen cooking. I only cook for longer than half an hour when I feel inspired and creative and the great news I received the day before did the trick.
Why a simple aubergine dip is such a big deal for you? One may wonder.
It’s not about the dish, is what the dish represents. See my life right now is like the content of my fridge, a beautiful but random selection and I need to put everything together but also choose one to focus on and make something beautiful and different out of it so I can get out of my current situation and completely change the way I live.
So, when life gives you aubergines, make melitzanosalata! I’d soon be telling you what my melitzanosalata stands for but for now I’ll enjoy on the real one I made yesterday.
Eleni
Lessons I learned after I turned 30 