Hi, My name is Dia, and I am a brain surgery survivor many times over. I have been diagnosed over the years with, in addition to my arachnoid cyst and hydrocephalus, inflammatory arthritis, brain stem kink, cerebellum sagging, enlarged liver and spleen and soooo much more! I truly feel that I have been sustained all of these what I consider to be my "extra years" because I changed my diet dramatically. 
My mom was telling me yesterday how my dad would make me buttered spaghetti with chickpeas mixed through when I was little, and she told me that I used to love chickpeas. I can’t remember any of this, and I thought I only started eating chickpeas in 2004. That’s what happens when you have brain surgery after brain surgery I guess.
Anyway, I decided to make this dish to see if it would jog any memories–it didn’t, but it tasted great!
My father used to make Eggplant Parmesan for the family when I was younger, and of course as a child I hated the look of the eggplant once I bit into it, but the taste was unforgettable. There are a few varieties of the eggplant, and here in the UK it is called the aubergine. Aubergines are a little bit shorter in stature compared to the eggplant of Philadelphia, but the flavor is a little bit stronger. So it all works out. 
Vegan Mini Danish Pastries
Strawberry Pancakes with Mascarpone
Gluten Free & Vegan Chocolate Muffins
Victorian Plum Jam with Gluten Free Pancakes
