During their late elementary and early teen years, both boys took Suzuki Method piano lessons from a wonderful teacher named Renee. Suzuki Method requires that the parent be involved in all aspects of lessons and practice, so I got to know Renee well. What a pleasure that was. She has since moved away, but her influence will always remain with me. Renee was a home economist with a degree in Foods and Nutrition. Her kitchen frequently smelled of wonderful, healthy foods. During the eight or nine years that the boys took lessons, I can never recall a time that there were not fresh cut flowers in a pretty vase in several rooms of her house. The guest bathroom always had a bouquet, as did the studio/living room area. Her garden was her pleasure, and she had everything from raspberries, eggplant, lavender, and other pretty flowers growing in it. Her gentle spirit and excellence in ability to teach endeared her to the hearts of Brandon and Rylan. And, besides all the other benefits, they learned to play the piano!
This recipe for grilled eggplant is Renee's and I never make it without thinking of her. Although simple, it is very delicious and the fact that it is low-calorie just adds to the joy of this delightful dish. To make it:
Peel 1 or 2 Japanese eggplants
Slice lengthwise at about 1/4" thickness
Place in a hot, dry griddle or skillet. Do not add oil.
Sprinkle with mineral salt and sweet basil flakes.
When browned, turn over and add more salt and sweet basil.
When browned and tender, remove from heat.
Delicious plain or with a little catsup.