Friday is here again, although, this one was a bit different from the others and probably a tad more difficult. Since yesterday, i am dealing with a very cranky teething baby, so whatever used to take five minutes, now takes about half an hour. It is like walking in a minefield, one wrong step and BOOOOM! We managed to go through breakfast as peacefully as we could, Thanks to some cheerios and some pictures of him as a baby that I kept showing him throughout the meal. (for some reason, he loves seeing himself as a baby!). Nap-time was a bit different than usual, the poor thing couldn’t sleep unless in his Mama’s arms, so I had to take a nap too! (a bonus for this mama). I was hoping he would wake up in a better mood, unfortunately things didn’t go as I wished for, he was in no better mood after that nap, so I did what I could to cheer him up, from dancing to singing to giving him tons of hugs and kisses and I would like to think that it actually worked! We finally left home to go to our friend’s house for our Friday lunch (an hour late, blame it on the baby!!). by then, Adam was back to himself and was all over the place, that we actually had to work some Feng Shui around the house to keep him and the furniture safe!
During lunch, we learnt some very interesting facts: Who knew, hens can lay eggs with or without roosters??? Did you know that?
Anyways, today’s recipe is finally of a vegetarian dish! Eggplants are my favorite, I could eat them every day! And this dish is so simple and easy that it doesn’t take more than thirty minutes to make! (perfect thing for a busy Mama like myself)
All you need is:
3tbs olive oil
4 eggplants (cut into cubes)
1 cup of water
1tbs crushed red pepper flakes
3 garlic cloves (minced)
3tsp brown sugar (you can use white if you prefer)
2tbs soy sauce
2tbs oyster sauce
Heat the oil in a skillet over high heat. Cook and stir the eggplants until soft (about 4 minutes). Stir in the water, red pepper flakes and garlic. Cover and simmer until almost all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened. You can have it with rice, Quinoa or even pasta.
This is one of my favorite dishes, try it and let me know what you think! Bon Appetit!