It’s hard to believe that it’s the middle of July. It’s been quite an eventful mid-summer to say the least. Though my leg is still broken, the healing process is going well and I’ve been able to start swimming on it. Swimming was one of the things I was afraid of not being able to do, and being a water sign and doing synchronised swimming throughout my latter part of high school and coaching for three years, it’s something I’ve missed majorly. I might not be able to do a ballet leg as straight as I could before, but I’m getting there! If you follow me on Instagram, you also know that I got my Law School Exam Results (Bar Exams) and I PASSED! I’m yet to collect my actual grades but once I saw my name on the pass list all sorts of weight on my shoulder that I didn’t know was there washed away immediately. It’s weird that now, after many many years and 23 years of life, I’m no longer a student. I’ve been so used to writing “Occupation: Student” that I have no idea what to put now and writing unemployed is a bit daunting to say! I will stick to student until called to the bar and I can officially write “Lawyer” – which is probably going to be one of the coolest moments of my life. It’s interesting how life continues to move on despite itself and it’s up to us to just keep on moving. This meal reminds of that since I made it without Mr. Bakes being there, and to be honest I was quite proud of myself. Wheeling around the kitchen in a chair, pedalling myself back and forth with eggplants hand in tow to oven amidst the Germany-Brazil match (which was brutal) I was just reminded that we have to make the best of our circumstances. This eggplant was certainly the best of circumstances. I knew I wanted to bread them, but I wasn’t sure with what until I stumbled across a bag of almonds in my cupboard. I’m a lover of all things almond so it seemed to work perfectly. Next in line was me stumbling across a recipe by Je Sues Alimentageuse using almond-crusted eggplant (faith?) that I followed with regards to baking temperate and they came out perfectly. I loved that they crisped out and shaped out almost like chips after baking, but still maintained a balanced amount of moisture. The almond crust was definitely my favourite part, and if I could I probably would have eaten it by itself! I used my homemade marinara sauce but you can use any canned marinara sauce. I think it adds a great flavour touch to the eggplant and reminded me of mini cheeseless pizzas. I’m definitely looking into buying way more eggplants for what’s left of this summer for more delicious recipes. RELATED RECIPES Baba Ghanoush Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser!
