If you’re not already following me on Snapchat, you should (@tiffanybeeee)…if you want to see my food pics as they happen &/or my soaping process. Very seldom I’ll post a selfie, because look, I’m not a psychopath. That’s right. Haven’t you read the study that says if you’re a man & you take a lot of selfies, you’re probably, maybe a psychopath? Yep. So, if your Snap Story is mostly of your face, I’m gonna assume you’re a narcissistic, friendless, jerk psychopath. Or maybe you’re just feeling yourself everyday, who’s to say? I used to have friends I played with on the weekends & now I just “chill”, so my weekend snaps aren’t the UNCE UNCE UNCE they used to be. Welcome to your late 20s, I guess. Anyway, let’s not be a Debbie Downer. There are enough problems in the world happening right now, so let’s take a moment to salivate rather than cry that your life is slowing slipping away from you as wrinkles form underneath your eyes. Speaking of Snapchat, my friend Laura asked me to post this recipe when she saw me snap this, so you can thank her for requesting it. This recipe can either be pescetarian friendly or vegan friendly, depending on whether you use traditional fish sauce (nước chấm) or the vegan “fish sauce”. There’s really nothing too difficult about this recipe & it’s pretty filling if you get yourself a big fat ole eggplant, but you can use Chinese eggplants if you prefer.