Is it Sunday already? I hope all of you had a restful and productive weekend. Mark and I always try to make our Sundays as productive as possible to prepare for the following week. This morning we did the final walk through for the condo that we purchased last month and will be able to officially move in tomorrow! Eek! I’m so nervous about the prospect of officially moving out of my parents’ place, but we probably won’t actually finish moving in until next month because moving during the week seems like such a hassle. Any advice on how to be efficient about all of this?
Moving onto food. This eggplant recipe is all thanks to my mama. It is one dish I will dearly miss when I move out with Mark, and making it will probably keep me from feeling too homesick (granted, I’ll only be about 20-30 minutes away from my folks).
If you’re looking for quick flavorful vegetable dish to go along with some brown rice or whole grain, this recipe will be a must have/lifesaver. Satisfyingly savory from the soy sauce and basil flavors and then topped with crispy shallots and peanuts, it’s really hard to go wrong with this dish, especially since it’ll take you less than 10 minutes to make.
Eggplants are great sources of dietary fiber and so they are great for aiding in digestion, which fits with this month’s recipe redux theme: Good Gut Health! Eating vegetables, any vegetables, will benefit your gut and digestion.
For this recipe you’ll need specifically filipino eggplants. You can get them at the Asian market. You could probably also do this with Japanese eggplants, but we haven’t tried it with them before.
- 3 Tablespoons roasted and ground peanuts
- 3 Tablespoons sliced shallots (fried on a pan with 2 Tablespoons olive oil)
- 3 large Filipino eggplants
- 3 Tablespoons soy sauce
- 1 Tablespoon sugar
- 2 Tablespoons water
- 6 basil leaves
- Mix the sugar, soy sauce, and water together in a small bowl and set it aside.
- Peel and slice the eggplants. Boil the eggplants for 5-10 minutes (or until soft). Use a fork to check for when they're tender.
- Drain them well and place them on a plate. Add peanuts and shallots on top. Top with basil leaves and some of the soy sauce mixture (half of the amount). Then taste the eggplants. If they're not savory enough, add more of the soy sauce mixture.
So much deliciousness in one vegetable! They make my tastebuds sing. My family fights for the last piece, no joke.
Stay happy and healthy, y’all!