Eggplant Farci, Eggplant, Zucchini

20210609, #breakfastdiary 114, 22°C/misty, 36min/exercise *Apple Fitness recommended Take out the filling I made ahead of time and kept in the fridge. No matter how early I wake up, there's never time to make the filling from scratch — it takes a lot of hands-on work. (Drizzle olive oil in a pan and blanch finely chopped onion and garlic. Chop the prettiest zucchini in the world along with sausage, then mix mix mix in herbs, breadcrumbs, grated parmesan, and the blanched onion and garlic.) Split an eggplant open, scoop out the flesh, fill it with the filling, and bake for 30 minutes in a 180°C oven. #eggplantfarci In her diary entry from February 28, 1959, Jeon Hye-rin wrote, “A dark night. Thick fog, the smell of stars…” How could anyone smell the stars? In a letter to someone, she wrote, “Something clean, something clear, something purely spirit, something pale, something conceptual — blue flowers, marble statues, the Middle Ages, a longing for death and an intoxication with life… all these colors, sounds, and smells fused into one chaos lie at the bottom of my soul, and I ache for it to the point of madness.” Perhaps a soul wrapped in longing, its sense of smell reaching out, caught the faint scent of stars glimmering somewhere impossibly far away. (Jeong Chan, The World of Smell and Art) The scent of herbs, the smell of eggplant roasting in the oven — these are lovely too, of course, but what I really want to catch a whiff of is that fragrant, comforting “scent of the heart” that drifts around you when you're lying back half-reclined after a good breakfast at some vacation spot.