Thank you, Design Cucina, for asking me to contribute a recipe for COVID days. This platform for and by the international design community, was initiated by London-based design historian/curator Libby Sellers and by Maria Cristina Didero, the brilliant editor of ICON Magazine.
Eggplant Mediterranean Style
Nearly three months after closing of New York, everyone is asking me if I am
still here. Of course I am here. Because New York is my home, and I cannot think of anywhere else I want to be during hard days, but at home. I experience history that will be remembered forever; I listen to the silence; I walk the dog at night, looking at pitched black Time Square; and I stand on line at Whole Foods Market. I do a lot of writing; cook daily for my family; and teach a new program online called ‘The Story of Modern Design’ with the Center for Architecture, bringing together design lovers from all over the world.Eggplant Mediterranean Style
Ingredients:
5 medium eggplants
One medium lemon
1/2 cup of olive oil
Salt
Pepper
Feta cheese
Easy to make: Put the eggplants in the oven at 420° (with some olive oil) for 40 minutes; scoop them out; mash them; add lemon juice, salt, pepper; spread feta cheese. Delicious and healthy.
