Tuesday, June 17, 2014
On My Hearth: Szechwan Eggplant
During a visit to our local health food market last week, I came upon these gorgeous Asian Eggplants. I had no plan for them, but they were too pretty to leave behind! I thought about making a (vegan) Eggplant Parmesan but then Kristyn reminded me how much we enjoy the eggplant dish at our favorite Chinese restaurant. Hmm..how can I make a healthier, oil-free version? Well, Mary McDougall to the rescue! This recipe from the October 2008 McDougall newsletter was quick & easy, and I happened to have all of the ingredients on hand. (As I don't like to copy and publish other cooks' creations verbatim, please visit the site for the recipe.)
I served the eggplant over brown rice with steamed broccoli on the side, oh-so-delicious! I will definitely be adding this to my favorites, can't wait to cook this one for Kristyn!
After dinner I took a nice long walk on the beach, what a perfect evening.
Chip has started a new job project that requires him to be working at night, so I'll be on my own again for dinner. I am not sure what I'll eat, but have a head of cauliflower in the fridge that's begging to be used.
Have a great day!