Grilled Eggplant Ramen Bowl

Eggplant and I have a sorted history. I’ve wanted to like it for ages, knowing full well it’s a food rich in nasunin, an antioxidant found in the purple skin that supports brain health. I need all of the nasunin I can get considering both my parents suffered from Alzheimer’s and dementia and yet I’ve struggled to fully embrace the glory that is eggplant. I’ve repeatedly made it with disappointing results but over the last year I’ve explored this vegetable and finally feel we have made peace. After trying a ton of different recipes, grilling it is my new go-to. I kinda like how floppy it gets in some places and crisp in others. Something about the texture makes it right for snacking and any leftovers I can easily be throw into a quick ramen bowl on those days when I’m feeling lazy.

Ingredients

• 1 tbsp fermented black bean paste
• 1 tbsp sesame or olive oil
• 1/2 a lime, juiced
• 1/4 tsp powdered ginger
• 1 tsp chili garlic sauce
• 1 tsp honey
• sesame seeds and scallions for garnishing.

Directions

1. Slice eggplant 1/2 inch thick and lay out on a baking sheet.
2. Sprinkle liberally with salt and let rest for 15 minutes.
3. Flip the eggplant slices over, lightly salt the other sides and let rest for 15 more minutes. This will help draw out the moisture and cook more evenly.
4. Start heating the grill and begin making the marinade by mixing the above ingredients in a bowl or small jar.
5. Shake or stir vigorously to thoroughly combine.
6. With a paper towel, blot the mosture from the sliced eggplant.
7. Brush one side of the eggplant with the marinade and then lay the brushed slices face down on the grill.
8. Brush marinade on the other sides so that both have been sauced.
9. Grill for 4ish minutes and then flip,reapplying any leftover marinade.
10. Flip again, brushing on more marinade as the slices grill.
11. Continue this technique until the eggplant is cooked through and then remove to a platter and top with sesame seeds and scallions.

For Ramen Bowl

1. Make noodles according to package instructions.
2. Add sliced snap peas, a soft boiled egg, and a few pieces of the grilled eggplant.
3. Top with fresh cilantro and a spoonful of chili oil with black beans to finish things off.

That’s it. Simple but delicious. Enjoy!

Pantry Staple: Blueberries

Is it just me, or do we all suffer from berry rationing?  Every time I buy berries, I habitually dole them out as if to preserve them for future uses while foolishly limiting my in the moment consumption.  This habit is a bad habit and needs to end ASAP!

Blueberries should be binged upon. They contain anthocyanidins which is just a fancy word to describe the antioxidant compound that makes these little guys "superfoods."  And super they are!  Specifically, research has  shown the antioxidant in blueberries to protect the brain from oxidative stress helping to ward off age-related health conditions like Alzheimer's disease. Tufts University conducted a study that involved feeding older rats the equivalent of 1 cup of blueberry a day and "they showed significant improvements in learning capacity and motor skills making them mentally comparable to much younger rats." (The Encyclopedia Of Healing Foods, pg.259-260).  Blueberries have also been therapeutic in  addressing cataracts, glaucoma, peptic ulcers, urinary track infections and macular degeneration associated with diabetes.  The list gets longer but I think you get the idea.  More importantly, why isn't there such things as a Food Pharmacy where your health insurance would help pay for your prescription berries?!

Long story short, blueberries are food medicine and we need to be eating these gems aggressively! Eat them by the handfuls.  Throw some in a parfait, or on ice cream or toss into your baked goods.  It really doesn't matter.  Just get them down the hatch!  Here in this house, we are attempting to adopt a daily blueberry ritual in which we add them to our diet with regularity.  A  new family favorite includes these sourdough pancakes.  You can add them to your regular pancake batter but if you are really interested in the sourdough part, you can read about that process here. Now, go get some blueberries and indulge!