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After a season of indulgent meals, appies, drinks, breakfasts and everything else you can name, sometimes a good plant-based meal just feels right. Whether you're vegan, vegetarian, or like me eat a bit of everything, there is no denying the goodness or plant foods.
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I wanted to find a healthy stir-fry that would be tasty and colourful enough to encourage my girls to take a bite, with a little bit of the sweetness they crave. I couldn't find a recipe that hit all the right notes, so I decided to see what I could come up with on my own. And since Sean really is the chef in the family, we concocted this one together.
The inspiration for my first dish is eggplant Parmigiana, normally a casserole dish that is slowly cooked in the oven. Instead of using large eggplant, which can be a bit bitter and usually hides many seeds, I thought the quick stir-fry method would be perfect for the sweeter, virtually seedless, Japanese eggplants.