Had a busy, but fun weekend.  Taught my Super Circuit class at Athens Personal Fitness Saturday morning, then a hike at the Botanical Gardens with Jane, then Ryan's parents came for a short visit and i made CHICKEN IN MUSTARD for dinner, thanks to Jane for the recipe and the awesome Le Creuset pot to make it in....Ryan loved it, i didn't get a great read from his parents, but they said they enjoyed it, then Sunday, it was prep and cook all day for my muffin orders....i had some labor intensive flavors, green tea pistachio and coconut mango.....lots of zesting, juicing, and chopping.  Finally, Ry and i relaxed (kind of) Sunday night watching the Tour de France....i say kind of relaxed because there were so many crashes my nerves were crazy most of the time!  anyone watching it?  can you believe that stupid car!!! 

Today's recipe was last Thursday's dinner. 
2 tbsp olive oil
1 medium eggplant, cut into bite-sized pieces
1 jalapeno, ribs and seeds removed, small dice
1 garlic clove, minced
1 cup chopped (same size as eggplant) mango, fresh or frozen
1/2 cup cooked lentils
10 basil leaves, chiffonade*
juice from 1/2 lime
1 tbsp sesame oil
1/4 cup rice vinegar, seasoned OR add 1 tbsp sugar and 1/2 tsp salt

heat large skillet over medium high heat.  add oil and eggplant.  cook eggplant 10 minutes, stirring frequently.  add jalapeno and garlic and cook 2-3 more minutes.  then add mango and lentils and cook another 5 minutes.  finally, add basil and cook 1-2 minutes to wilt it a bit.  turn off heat.  mix together remaining ingredients and pour over stir-fry. 

*chiffonade - cutting leafy herbs or other greens like spinach into long thin strips.  stack leaves and roll up tightly into a log.  you can roll lengthwise for short strips or widthwise for long strips.  you can also make them super thin or a little wider.


once rolled into a tight log, cut across the log making strips.


i made them a little wider this time.


i typically do not like eggplant unless it is pureed into a creamy dip, but the flavors of this dish really came through and it was very enjoyable for me! 


i am really liking mango in savory dishes.  i used frozen and thawed it out a bit before dicing it up.  i wouldn't recommend dried mango in this recipe. 


tonight's dinner is a favorite, sardine pasta.   we have a lot of leftovers too!  so i may work on a non-recipe blog for this week.  have a great monday!