Crunch time

Exam week (or pre-exam week) means snack week. I take one look at a 50-slide lecture on immunoglobulins and decide I can't make it through without the proper hydration and nutritional support (malnutrition makes you more susceptible to infections, does it not?).

I've tried to get healthier with my snacking: quickly sauteed broccoli with soy sauce for salt and crunch, raw veggies or air-popped popcorn for crunch and volume, granola bars or yogurt for wholesome and filling, etc. Here is a recipe for those of you craving cheese and crackers. It requires burning a vegetable, something most of you should be able to do.

Smoky eggplant dip (recipe courtesy of my friend's 86-year old grandmother):

• 1 medium-sized eggplant, whole
• 1/2 red onion
• 1-2 tbsp olive oil
• salt & pepper
• crackers or toast for serving

In a cast iron frying pan at medium-high heat (no oil), burn the whole eggplant on all sides until the skin is blackened and pulls away from the flesh, which should be soft. (This will likely turn your pan black, so use a cast iron or some pan that you don't mind burning. Turn the eggplant every few minutes to get all sides.) Cool the eggplant, peel and discard the skin, and puree in a blender or food processor along with the olive oil, salt & pepper. Add onion to taste, still in the food processor (too much onion is easily overpowering). Enjoy on crackers.

Better keep studying: Med School Dropouts for a National Health Plan doesn't quite carry the same punch, does it?

(My brain on immunology)