I think I’ve probably mentioned before that although I try with all my might not to be an impulse shopper, I’m a huge sucker for cutsie foods.
Like Grapples. (Believe it or not Grapples – that is, apples that smell like grapes – are a real thing. But their flavor isn’t nearly as enticing as their scent. We all know that impulse buys are rarely, if ever, worth the money; but even knowing this, impulse buys are still hard to resist thanks to the evil geniuses who design supermarkets, lol.)
These cupcakes. (Come on, how cute are they?)
Or pretty much any “miniature” or “baby-sized” food. (Except baby carrots…for some reason – and I know they’re just regular-sized carrots that have been cut down – they just seem weird. I avoid them like the plague.)
So a while ago when I saw the sweetest little Thai eggplants at the market, there was no way I could pass them up. (And don’t even bother asking me why I’m cool with mini-sized eggplants but baby carrots freak me out. I have no answer to give you and I’m not quite sure I want to know, lol.)
What to do with a pound of teensy-tiny little eggplants? Make tempura. And then eat lunch.
And the best part? Fusion at its finest. Thai eggplant, Indian flour, Japanese cooking style, Chinese-inspired dipping sauce.
(For a pretty funny story involving tempura and the lengths we’ll go to get our kids to eat green, check out Operation Green Bean.)