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Happy YASSSletter Thursday Gingis!

Ahhhhhh fellow Gingis, the summer is in full blast and I hope you are all taking the time to enjoy with your lovers, cooking outside, and simply relishing in the bountiful summer produce available. Our house is flooded with farm fresh vegetables constantly. Anyone else spent a million dollars on tomatoes summer? (lol)

BUT truth is, we LIVE for eggplants at the BenGingi household. It has to be Ben’s favorite vegetable ever - especially burned directly on the range, peeled, and served with exquisite olive oil & sea salt.

So without further ado, today’s YASSSletter agenda: IT IS ALL ABOUT EGGPLANTS!

1. History + Origin: Eggplants

2. Zikki’s Eggplant Recipe

3. Herb Marinated Eggplant Salad Recipe

4. Wanna give BenGingi a call? Now you can!

History + Origin: Eggplants

The eggplant (Solanum melongena) is believed to have originated in South Asia, specifically in India, and is one of the oldest cultivated vegetables grown in the region for at least 4,000 years. Over time, its cultivation spread to other parts of Asia, Egypt, and eventually southern Europe by the Middle Ages. The name "eggplant" was given in the English-speaking world in the 18th century, inspired by the early European varieties that resembled the shape and size of chicken eggs, which is likely how they got their name.

COOL FACT…Eggplants were thought to cause madness in Europe. 😳 What caused this crazy suspicion?

1. POISONOUS: Eggplants belonged to the nightshade family (Solanaceae) like tomatoes and potatoes, which were viewed with suspicion in medieval Europe due to some members containing toxic compounds, bearing close resemblance to the poisonous nightshade plants!

2. UNFAMILIAR LOOK: Originally yellow & white. People were shaken.

3. It was considered TOO EXOTIC: Having been introduced but the Arabs & Moors during Medieval Times.

Food history is so COOL! Who’s with me?

Zikki’s Eggplant

This dish is truly happiness in a bite. The smokiness of the eggplant comes together with the delicate acidity of the marinated chilis and tomato seeds to sing in perfect harmony. Finished with EVOO & sea salt. What more can you ask for?

Herb Marinated Eggplant Salad

Crispy golden brown eggplant tossed in summer herbs, garlic, shallots, and some red wine vinegar - & preserved in olive oil? Wow. Perfect on toast for lunch, with egg for breakfast, or as a small plate for your impromptu dinner party!

Craving yet another eggplant recipe? In case you missed it this week Ben made a Burn Eggplant & Pistachio Pesto Galette. Check out this video tutorial!

Have a stubborn baking question? Want to know the real secret behind the perfect burnt eggplant? Or simply wanna gift someone the big YASSS from BenGingi? No problem. Just call us!

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben & Zikki xx

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#WeAreAllBREAD