GourmetGirlfriend: Reasons to love today

Here are just some of the reasons why I love today

because today is not yesterday
because the sun rose and heralded a new beginning
because a new pair of clogs arrived at my front door
because I kissed the man I love
because my eldest hugged me goodbye and told me he loved me
because I have amazing and inspiring people around me
because the gum tree that we planted 3 years ago is in bloom for the first time
because I hugged a friend I love

Sometimes when things seem overwhelming it is good to remind ourselves that in amongst it we have a lot of beauty and love and that in itself is enough.

GOURMET GIRLFRIEND'S SZECHUAN BRAISED EGGPLANT:
Last night I cooked braised TeoChew Duck- you can click here for the recipe.
I had a bad day and wanted something lovely for dinner.
TeoChew Duck was what it was. I knew it would make me happy as it reminds of me of my sister.
A great reason to smile :)
Food is good for that.
But I HAVE to serve a vegie dish always. I am annoying like that. To me the meal is not complete.
And I LOVE eggplant.
LOVE it!
I love this dish. It is so great served on it's own as a main meal with the szechuan shredded potatoes that you will find the recipe for here. Or as a side as in last night's dinner.
I LOVE szechuan cuisine so so much.
This dish is a cracker! It's chinese name is something like 'Fish fragrant eggplant'- not so appealing is it?!
The origin of the name is that the sauce is similar to the sauce that is used for Fish dishes in Szechuan province. There is no fish in this particular recipe.
The dinner was devoured. My kids LOVE it too. It has some bite so it probably isn't for you if you are not a chilli fan- we LOVE chilli at our place.
WHAT YOU WILL NEED:

2 eggplant, cut into large wedges (see pics below)
4 cloves garlic
2 inch knob ginger, shredded
2 tablespoons chilli bean sauce (you will find this at your asian grocer)
1/4 cup shaoxing wine
4 tablespoons dark soy
1 tablespoon light soy
fresh coriander
1 spring onion sliced fine
2 tablespoons rice bran oil (high heat tolerant oil)
a little water (1/2 cup)

METHOD:

In a nonstick frypan heat the oil and add the chunks of eggplant.

Cook on each side till they have the lovely chargrilled appearance.

I think it give the eggplant a gorgeous caramelised taste and also ensures a melt in your mouth interior. It also releases the oil back into the pan so you don't end up with oil filled eggplant. Not nice!

Do this on each side and set aside.