Tra la la, again Tuesday! Today, a bit of cottage roller is announced to me, because I spent the day yesterday, unfortunately, to stare into the computer screen, six different articles at the same time not-to-end-to-write and paint my fingernails.

What exactly looked like this in a brain-fuck  inception  way:



That’s the case right now!


My mind!

Okay, maybe I’m the only one who finds this crazy crazy.

Obviously, that’s the proof that I have to get out of here today. Fortunately, in the next few weeks, several beauty events planned and then we go together and totally naked in the hammam. So it’s for actionand sweat taken care of.

So today we can go to the kitchen absolutely confidently. In my totally motivated January fitness intoxication, I’m not only totally athletic (walking on the lake today AND doing yoga … and that’s before ten o’clock!), But also combing the web for fine, healthy * recipes.

Today I share with you one of my findings from the totally suggestive and extremely funny named food blog . Here, a young American girl named Stephanie Le beautifully delivers photographed recipes that even a kitchen sow like me can actually cook without failing on the fir-shaped details or weird ingredients.

Do you hate it when food bloggers say that something totally simple is … and then list six thousand ingredients? I KNOW. But just … Stephanie is just completely different.

Ready to eggplant’n’roll with a super delicious Asian recipe?


Honey Garlic Eggplant, Image Copyright

Ingredients for 2 persons:

  • 1 big japanese aubergine  (they are bigger and longer than ours, see link … but I made it with two medium sized “normal” aubergines and it got great)  
  • Grapeseed oil for frying
  • 3 toes of garlic, finely chopped
  • 2 tablespoons of liquid honey
  • 1 tablespoon soy sauce
  • freshly ground black pepper
  • Black sesame seeds for garnish (we had only white, also delicious!)
  • Spring onions for garnish, cut into rings
  • White rice to serve (Japanese sushi rice tastes great, but also Jasmine rice fits)



Prepare and warm rice according to package instructions. If you need the kick, you can do that while frying, but do not come to me afterward if your rice sticks.

Wash aubergines and cut into 2cm wide sticks. Heat a lot of grape seed oil in a high-walled frying pan (I have certainly used 2 dl in my big frying pan). As soon as it’s hot – you can test it by keeping an eggplant end in place – small air bubbles should form immediately – fry the aubergine sticks in small portions until golden brown.

If necessary, turn. This only takes a few minutes, so nothing with “I check Instagram quickly” during the roast!

Honey Garlic Eggplant

Remove the fried eggplant pieces from the oil using a ladle and drain on a grid or some pieces of kitchen paper.

Heat a little bit of grape seed oil in a small sauce pan and fry the garlic in it. Do not let it get too hot otherwise, it will burn very quickly … But it may already be a bit brown – so 1 to 2 minutes.

Add the honey, soy sauce, and pepper and heat up the heat so that the mixture begins to bubble. The sauce will thicken quickly – or, as Stephanie says, “turns into caramel-sticky goodness .”

Mix the aubergines with the sauce, garnish with the spring onions and sesame seeds and serve with (or on) the rice!

Honey Garlic Eggplant


Yummy, right?

* And yeah, I know: I said “easy” recipes – but do not worry: the eggplants do not have enough time to really suck on oil.

Otherwise, tomorrow we’ll go for a round of slow-jogging on the lake. Can you just write me a message, or even come over. You will recognize me immediately because I am the Incarnate January stereotype: Fat girl in new fitness clothes, which makes Lunges with crimson head. You are welcome to join!

In the meantime: Happy cooking and see you tomorrow …

More great recipes at – and also in Stephanie Le’s new cookbook “Easy Gourmet – Awesome Recipes Anyone Can Cook”, Page Street Publishing 2014, $ 14.99 at 

Easy Gourmet by Stephanie Le, Image Copyright