I learned how to cook in high school by reading Vegetarian Times magazine. Haven't looked at it in years until I bought a groupon deal for it this year. The July/August issue features "Eggplant 5 ways, new ways to cook eggplant". Now I never eat eggplant so I thought this would be a fun challenge. Did you know eggplants are actually a berry and its purple skin is full of antioxidants? It needs to be salted before cooking to bring out its juices that carry the bitter flavors, and it tightens and firms up the flesh, making the eggplant less likely to soak up as much oil. I found this out the hard way when the first batch I made I did on the frying pan and I had to keep adding oil to my pan because it would completely disappear! The next time I made it I looked up eggplant cooking tips and decided to roast it in the oven.

I saw this recipe and was intrigued since I've never had bok choy, surprised to find it's so small in the grocery store, I was expecting some large leafy vegetable. lol You eat both the green leafy part and the white stem. It's incredibly high in  vitamins C, A and K and has all the essential minerals.
I simplified the recipe by just using eggplant, bok choy, edamame, 1.5 TB of 365 peanut sauce over udon noodles (which I measured for serving size). It came out to 324 calories, 15 grams of protein, 9 grams of fiber.