Tim's Dad would thinly slice it Balkan style
leaving the edge of purple skin on,
dip it in flour, then egg, then flour again
fry in hot oil until golden and tender.
Arranged on a platter he would sprinkle
salt, chopped garlic and vinegar on top
1973 was my first time.
We spent many hours when first married
learning to make it too.

Now fried it is a fattening dish so
these days I made baba ganoush.
Once when I forgot to prick the skin
it exploded all over my face
burning my lips, my cheeks.
It's a shame to prick
that silk like surface
smooth as freshly waxed legs.
Bake until it collapses
into itself dark, shriveled and
soft. The skin peels off so sweetly.

On the counter oozing whitish fluid
this green grey seed filled sac
could have come out of a living body
could have been a vital organ.

With a little tahini, garlic, cumin
into the blender becoming greyish brown and fluffy
tasting as musty as brie or oyster mushrooms
but only like eggplant.