TheGreenTurnip Score: 7
Alternatively… Let me share my secret to liking any food.
Here is what I did to make myself like yogurt:
- Month 1: I ate granola with just a small spoonful of yogurt.
- Months 2-3: I increased the amount of yogurt and decreased the amount of granola to make it more yogurt-heavy.
- Months 4-6: I began to regularly eat just yogurt, but only the fruit-on-the-bottom type. I made sure to stir it thoroughly so I got as much sweet fruity flavor as possible.
- Month 7: I kept eating fruit-on-the-bottom yogurt but stirred it less, so that some fruity mixture was left on the bottom and I was eating more plain yogurt.
- Months 8-9: I started to eat plain yogurt all by itself!
One academic calendar year later and I could eat yogurt!
Now, I am not sure this technique would work on all food. I tried it with oatmeal and had no success. I still do not like oatmeal with its bland beige color and weird gloppy texture. But it worked for yogurt! I wonder what food is next for me.
If you are not a fan of eggplant, why not try this recipe! You might just like it.
This recipe makes enough for a week’s worth of medium portions for 1 person
(about 10 medium portions).
Japanese-style eggplant, 4-5 (or substitute 1 regular eggplant)
Basil, a generous bunch
Sake, ½ cup
White wine, ½ cup
Honey, 1 tablespoon
Salt, 1 teaspoon
Whole black pepper corns, 6
Olive oil, 2 tablespoons
- Cut the top off the eggplant and cut lengthwise. Roughly chop the eggplant into bite-sized pyramid-shaped pieces. (Soak in water to remove bitterness.) Tear the basil leaves into bite-sized pieces.
- In a pan over medium-low heat, combine the sake, white wine, honey, salt, and whole black pepper corns. Once simmering, add the eggplant and cover. Gently simmer for 1 minute.
- Remove the top, lower the heat, and cook stirring. Once the liquid reduces and the eggplant looks like it has soaked up the sauce, add the basil and remove from heat.
- Drizzle olive oil over the top. Cover and store.
Adapted from“なすのカポナ−ダ”from “作り置きサラダ.”
Want to learn more about simple, Japanese-inspired weekly meal prep? Read “What is Make Now & Eat Later”…
Come back on Monday! New recipes posted here every week.