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When I started the Blood Type Diet, I was thrilled to learn that I could still eat eggplant, beneficial, even, for secretors. But my favorite eggplant recipe was eggplant parmesan and I almost always prepared eggplant that way. I hadn’t much luck in using eggplant without tomato sauce, in stir fries and such. That is until I remembered this little gem of a recipe that I had found in a book years ago, a book about the making of maple syrup, of all things.
The recipe is called Eggplant Szechwan, and everyone who has tasted it just loves it! I always get asked for the recipe, so I will share it with you. First, start with two medium or one large sized eggplant. Although the classic egg shaped jewel-toned eggplant looks pretty sitting in my vegetable drawer, the best for eating (I think) are the cream colored ones or the long thin Japanese eggplants, use more eggplants when cooking with these types as they tend to be smaller. Peel the eggplant(s) and cut into julienne strips. Place the cut eggplant in a colander, and sprinkle about two teaspoons of salt over the eggplant and let sit for about half an hour to 45 minutes, with a plate underneath the colander to catch the juice. This leaches out the bitterness of the eggplant. Rinse the salt off the eggplant and drain on paper towels.
Heat up a skillet to not quite medium heat and sauté the eggplant in olive oil, just enough so the eggplant will not stick to the pan, about 2-3 tablespoons of oil. Remember that eggplant will absorb all oil when sautéed so go easy on the oil to avoid greasy eggplant. Remove the eggplant to a bowl. Next, sauté in a little bit of olive oil a tablespoon of minced garlic and a tablespoon of freshly grated ginger root. Add one quarter to one third cup vegetable broth (I often just use water with a little Herbamare or other herb salt), 2 tablespoons maple syrup, 1 tablespoon tamari, a dash or more of cayenne pepper to make a sweet/sour sauce, and adjust to taste. Then add 3-6 chopped scallions and simmer a couple minutes. Next, add the sautéed eggplant and continue to simmer until the eggplant has absorbed most of the sauce. Remove eggplant from heat, place in a bowl and pour about a tablespoon of apple cider vinegar over the top. Sooo delicious!! Can be eaten warm or cold.
Pridefest was today and a friend asked my family if we would march in the Gay Pride parade as part of PFLAG (parents and friends of lesbians and gays). I had never marched in a parade before, and it was quite fun. About 12,000 people attended Pridefest and only 2 protesters demonstrating, so quite the success for this cowtown. I even got to sing on stage as part of an impromptu chorus - great fun!
I ran into a friend there who also hikes and has begun “bagging fourteeners” as it is unfortunately called and hearing her process, struggles, and triumphs with it was quite inspiring and hopeful. She is helping some other friends train for peak climbing and asked if I would like to join them. Of course I said yes. She claims to be a slow hiker and gets altitude sickness when climbing fourteeners (peaks over 14,000 feet. In a blog last week I said there were about 30 peaks in Colorado over 14,000 feet, there are actually 55...) but she likes the mental challenge of it. I’ll keep you posted on my progress...
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