I don’t have to like everything. This is a point I think I drove home a little too hard while speaking on a panel at Try Vegan Week, but it’s important to warn people that when they’re pushing themselves to try new things, some of them are gonna suck. Whether it’s a variety you don’t like (ricemilk v. soymilk v. hempmilk) or simply poor preparation (restaurants that don’t know how to serve tofu should not serve tofu!), the quest for a healthy, well-rounded vegan diet is going to have its rough patches.
Sometimes, if I’m not instantly in love with a food but it’s really super good for me I’ll push myself—I’m looking at you, black beans—and evenutally I’ll come around, sort of. Such is not the case with eggplant. Sure, you’ll hear “eggplant is a good source of B6,” but then you look at the numbers and one cup supplies 3% of your RDA of B6. Wow, I only need to eat 33 cups of eggplant, then that’s a vitamin I can scratch off for the day.
And when a vegetable is at its best fried?! Come on. I swear I’ve tried baba ghanouj a few times and roasted eggplant as part of a big ol’ plate of roasted vegetables, and there’s just something about the viscous creaminess that creeps me out. It has no real flavor of its own, at least not that I can taste. So if it’s a matter of finding a slice of it on a roasted vegetable sandwich, fine, we can politely ignore each other and plow through the task at hand, but let it be written that Michele has bought her last eggplant.
You hear me, eggplant gods, I defy thee! <pathetic, ineffective lightning strike>