Aubergine – Eggplant – the Purple Purpose
May 06, 2015
Eggplant is a fruit. It took its name centuries ago when it really looked like an egg.
Eggplants were first cultivated in India approximately 2500 years ago, where they were widely used in a variety of dishes, both cooked and raw. In much of Europe, the eggplant is called an aubergine. A few centuries ago northern European people had some rather superstitious ideas about it, including the perception that it could produce insanity — a myth that led to it also being called the “Mad Apple”. The mystical properties of eggplant comes with the night purple color and the fact that the fruit grows at night. It is a nightshade plant. As its dark purple color embodies the balance of red’s stimulation and blue’s calm. As Purple combines the calm stability of blue and the fierce energy of red it is often associated with royalty, nobility, luxury, power, and ambition. Purple also represents meanings of wealth, extravagance, creativity, wisdom, dignity, grandeur, devotion, peace, pride, mystery, independence, and magic.
Purple Purpose
The color purple is a rare occurring color in nature and as a result is often seen as having sacred meaning. Purple in eggplant has a variety of effects on the mind and body, including uplifting spirits, calming the mind and nerves, enhancing the sacred, creating feelings of spirituality, increasing nurturing tendencies and sensitivity, and encouraging imagination and creativity. Any food you eat you either uplift your own energy or you lower it. Eggplant is the food to add to the high vibrations. Covered by royal vibrated purple the inner soft and whitish inner is like your own inner body. It absorbs whatever you feed it with.
I met Klara one day at the organic store shelves. Her gentle smile and bright eyes inspired me to write about eggplant since she have asked how to prepare them. I have shared with her my ostrich mushrooms recipe secret. I will do that in the ostrich mushrooms post. This recipe takes you somewhere else and above with the cockpit of your taste palette oriented to fly, to take off. I know what I am talking about!!
Since eggplant loves to soak any and a lot of oil. It baths in the oil and never has enough while being fried. I cook it in the fat safe zone.
Here we go: I washed the fruit even I buy organic I either cut the skin off or pour the boiling water on it to kill the bacteria. I cut the round slices of about 1 cm = less than half of an inch. I make my frying pan hot and lower the hit and place there my round slices. I roast them for a few minutes and flip them over. Let the juice come out. Be carful not to burn them. Keep your frying pan at the decent temperature. Lower it from that of very hot. You want to keep the nutritions not kill all the benefits that are in the fruit.
Sprinkle the circles with a few drops of virgin olive oil and an himalayan salt. You can have a tomato souse made on a side to cover them with at the serving time. About the tomato souse: the tomatoes need to be skinless and simmer with a little of water, salt and paper, and splash of olive. Cook them for about 20 minutes on a very low temperature. My beloved GrandMa taught me how to do it perfectly. If you were born before the second war, like my grandMa Alicia, you would know what i am talking about. She was a noble lady with the knowledge of secrets and simplicity of life. I Love you Alicia and wonder where are you now.
