Quote:
Originally Posted by Tracydr
I need a long bean/egg plant recipe.
That's what grows in the garden when it's hot. Have plenty of lemon grass, too.
I'm trying malabar spinach this year, too.
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Let's take what you have listed - take the eggplant ( I am guessing you have a reg eggplant and not the baby fingers) cut it in half - take the cut half's and cut out the centers so they would look like an avocado cut in half with the seed out (keep the center pieces you cut out and dice them up) - take your long beans and slice them up - take your malabar spinach and slice them up - take some lemon grass and slice them up - saute in butter or olive oil for a few minutes (I would add some garlic) - now take the cut in half eggplant and put some shredded cheese in them then fill with sauteed vegs then put some shredded cheese layered with the lemon grass on top of that - put them into the oven and bake. The eggplant should absorb all the flavors of the sauteed vegs. i wouldn't eat the eggplant skin I would use a spoon and scoop the bake eggplant with each bite with the sauteed vegs and cheese (using the eggplant as a kind of bowl).