Quick Winter Supper

February 9, 2025

During these cold and short days,

please remember to comfort yourself

with something that brings pleasure.

A small simple bouquet

like the tiny white roses 

in an antique urn

that welcomed us to Florida,

 a bit of chocolate,  

a flickering candle,

a simple meal just for you…

quick, healthy

and delicious…

 as this one that follows.

2 Japanese eggplant

4-tbsp cornstarch

3 tbsp peanut or vegetable oil

(used peanut and avocado)

2 tbsp sesame oil

5 cloves garlic, minced

1 tbsp minced fresh ginger

2 tbsp soy sauce or tamari

and I added chopped kale.

dash of fish sauce, optional

Cut eggplant into ½-1" cubes

Place in bowl

with salted water for 15 min.

Make rice.

Boil 2 c. water

Add 1 c. rice when boiling

without stirring

and immediately turn

to low and cover.

Check in about 20 min.

Dry eggplant in paper towels.

Heat oil in 12-inch skillet.

Sprinkle dried eggplant

with cornstarch, toss to coat

and cook In batches

in single layer in skillet,

turning once

til golden + a little bit charred.

Transfer to paper-towel-lined rimmed baking sheet.

Wipe pan clean.

Add sesame oil over low heat.

Add garlic + ginger

and cook stirring til fragrant,

about 20 seconds.

Add kale, if using, and saute.

Add eggplant and soy sauce.

Serve with rice.