In seven years time…

Grilled aubergine, spinach & feta salad
One of the worst things that can happen in the kitchen is the gas tank dying on you midst cooking a meal to satisfy the insane hunger pangs following an intense run. What is a famished person to do with a pan of half-cooked pasta sauce?! Note to self, always have spare emergency gas, particularly during the holiday season.

With none of the usual gas suppliers around because of the CNY period, I spent the entire week trying to prepare meals that did not require cooking on the stove. One Thursday I pulled together a tuna niçoise salad for my work lunchbox, pleased with myself for remembering that canned tuna is godsend for those lazy days when you cannot be bothered to fire up the hob. As I sat down to eat, I realised that I actually have not eaten tuna for quite some time now. With each forkful, I found myself having to force down the bites and it soon became obvious that I have actually gone off my canned fishy friends. The smell, the texture – everything about the tuna put me off. And this is coming from someone who used to live off tuna sarnies or tuna topped jacket potatoes! I suppose it’s only natural for your taste buds to evolve and your association to once familiar foods can change over a period of time. My attitude towards chicken is similar. Having binged on chicken breasts as the default choice since I do not eat any other meats other than seafood, I can no longer stand the stuff (unless I absolutely have no choice and do not want to come off as a picky eater). 

On the other hand, there are certain foods that I previously would have cringed in horror at but now wonder why I have deprived myself of them all this time – smoked salmon (I shockingly could not stand the slimy texture), sashimi (I questioned why anyone would want to eat raw fish), spinach, aubergines (I was not a fan of having sweet veg/fruit in my savory dishes and till today am not too thrilled at the thought of Moroccan tanginess), and probably the biggest wtf-factor of them all, avocados! I now can’t imagine a life without any of these beautiful ingredients. I read somewhere that this evolution of tastes is natural and can be attributed scientifically to your bodily cells regenerating every 7 years. Others say this is a myth. I think the changes in your tastes boils down to age and experience. Excessive repetition leading to boredom or a bad incident with a particular food will only eventually lead to a disinterest (i.e. me and chicken). However exposure to new foods cooked in exciting ways beyond what you are used to does wonders to expand your taste buds.

Another salad that I pulled together durning my no-stove cooking week contained two ingredients I previously could not stand – aubergines and spinach. Despite my earlier aversion to the sweetness of aubergines when used in savory dishes, I now love their versatility and their ability to easily soak up the flavours of other ingredients surrounding it. Aubergines are also one of the few vegetables that taste completely different depending on how you cook them. I’m extremely thankful for my new love for the ‘king of the vegetables’ and look forward to what taste surprises the next 7 years will hold! 

Grilled aubergines, spinach & feta salad

The Ingredients
Spinach leaves, aubergine, pine nuts, feta cheese, salt & pepper. Additional ingredients that I threw in to bulk up the salad – sliced mushrooms, croutons, and leftover quinoa.

For the dressing – olive oil, lemon juice, dijon mustard.

The Preparation
1.  Slice aubergines and place in a tray drizzled with olive oil. Season the top sides of the aubergines and grill until they have softened. When they look cook, flip aubergines and grill the other side.

2. Pan fry pine nuts (I placed mine in the oven!)
3. Combine the spinach leaves, pine nuts, crumbled feta cheese, sliced mushrooms, croutons, and leftover quinoa.
4. Whisk dressing ingredients and drizzle over salad.

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