You know that feeling, when you’re somewhere between wiping the duck sauce off your duvet cover and realizing you no longer fit in any of your jeans? Yeah you know what I’m talking about. The tragic aftermath of Super Bowl weekend. (Not to mention the depression that follows your team loosing – The Patriots, obviously- bummer…)

If your weekend looked something like this, don't fret- cook eggplant!

If you’re weekend went anything like mine, that being you spent your weekend in Miami, FL at a double header horse show competing for your college’s equestrian team, then you’ll know what I mean when I say I’m especially in need of incorporating a whole lot of healthy into this week. The College of Charleston equestrain team is notroious for having a massive spread of deliciously tempting but oh so highly caloric food at every event. The buffets are nothing short of an average man’s once a year Super Bowl blowout meal…except this year I experienced it three days in a row. Like I said, time to eat HEALTHY! So with the inspiration of an amazing dish I had in a restaurant in Flushing, Queens (the less commonly known but mind blowing Chinatown of NYC), I devised this super simple, healthy, satisfying eggplant recipe. I served my eggplant with Ahi Tuna steaks (frozen from Trader Joe’s) and whole grain rice and it was heaven on a plate!

A note on scallions: Scallions taste like a mix between chives and onions. Mild in flavor, except for the white part that is considered the “bulb.” They are very yummy and go nicely with nearly anything: eggs, chicken dishes, pasta, soup, etc. This is what a scallion looks like:

Scallions

Sweet and Savory Chinese Eggplant

Makes 2 servings

• 1/4 cup vegetable stock -  $1.50 for a standard sized 28 oz carton
• 1 pound eggplant cut into 1-2 inch cubes-  about $2.50 per pount
• 3 large cloves garlic, diced-  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
• 1/2 teaspoon minced ginger -  about $2.50 for a 23g jar
• 1 1/2 tablespoons soy sauce -  about $3 for a 10 fl oz bottle
• 2 teaspoons honey -  about $3 for a 12 oz jar
• 4 scallion branches, chopped -  about $1.50 for a bundle

Approximate cost: $4.50, which makes 2 servings at $2.25 each

Approximate cooking time: 15 minutes

Heat the vegetable stock in a large sauce pan over medium high heat. Add eggplant.

Add cubed eggplant

Cook for about 10 minutes, stirring occasionally, until eggplant begins to soften and darken. Add garlic, ginger, soy sauce, honey, and scallions. Cook for 5 more minutes, stirring occasionally.

Serve immediately. Add a squirt of Sriracha for a spice kick or more soy if you desire a saltier taste.

Chinese Eggplant with Ahi Tuna Steaks and Whole Grain Rice