I thought that I had Pittsburgh sports in hibernation until football season, but I was oh so wrong. I totally forgot about hockey, and had to spend this last Friday night watching the Stanley Cup finals. The Penguins made it all the way to game 7, ended up winning the cup, and made Neil a happy camper. We watched the game at the Poorhouse , which is the Pittsburgh bar of DC. I had no idea that one existed, but it was a mad house, and very entertaining. There were multiple lifesize, homemade replicas of the Stanley Cup. Pitt fans are on the verge of insanity, and they are proud of it. Anyways, I decided that I'm a fan of Sidney Crosby, and Neil was so ecstatic about my preference that he agreed to "let" me have him in my top 5. Crosby definitely keeps hockey interesting :) I got through football and hockey, and Pitt is majorly sucking at baseball, so I think I'm in the clear for a short while. None of this has anything to do with the eggplant recipe, but I just felt like venting.
If you like eggplant, you have to try this recipe. It's made with Asian eggplant which takes on incredible flavors when seared and caramelized. My mom is vegetarian, so every time we go out for Asian food, she orders the eggplant stir fry. All of us carnivores mooch off her plate. This recipe comes pretty close to what she orders, and it only takes about 10 minutes to make. It makes a delicious addition to an Asian themed meal. I don't know about you, but when I eat Asian food, I like to have variety. I made this with pad thai and red curry. Try it!