A very fast and simple low-carb weeknight dinner, for that Chinese take-out craving….
Truth be told, I’m not a huge fan of eggplant. I could take it or leave it. I like it more than brussels sprouts, but less than zucchini. This is THE recipe that got me to like eggplant (at least, I like it cooked THIS way…). In this day and age, with so much variety from all over the world, there is no reason NOT to try something new–and this one worked out great!