Photo by Regina Charboneau
To try Corrine's stuffed eggplant, click here for the recipe.
The color of eggplant is being used in home décor, fashion, and even eye shadows this season--aubergine, the French word for eggplant, sounds better as a fashion color.
Yet my most vivid food memory of eggplant is with my great aunt Corrine Trosclair. She was the great aunt who never married. My other great aunts Lucille, Flora, and Nan Marie would tell me that Taunt Ninne never married because she was such a dedicated teacher. My father would whisper to me that she never married because she was ugly. Not very nice, but I smile when I think of it.
She was a very dedicated teacher and loved the cultural and food history and diversity of the Creoles of Louisiana and the Cajuns. She was constantly telling me the difference in the people and in the food. She was an incredible cook and after she retired, that is what she did from early to late, even when she was in a wheelchair.
Every summer we were sent in pairs to visit the Aunts in Opelousas, Louisiana for a mandatory week. My father's family home was referred to as the big house. Not as in jail, but it seemed quite large when we were young. The food there was a happy memory. The fresh milk with cream floating on top was a bit strange to me no matter how much my aunt touted it as a treat. I would like to try it now; I probably would love it; however at eight years old I was having nothing that floated in my milk.