An eggplant, some green beans and garlic
12 Sep
The weather is growing significantly colder by the day. It’s time to bundle up and wish for hibernation!! 
Well, before I start worrying about being cold… I’ll just enjoy the brisk air, beautiful foliage and apple cider!
This dish was created after picking up a lovely eggplant from the farmers market. I’ve never cooked with eggplant before so I thought I’d take an easy stir-fry route and experiment with more complicated dishes next time. Feel free to leave me your favorite eggplant recipe in the comments.
Let me just take a moment to say – if you don’t shop at farmer’s markets, how come? It’s SO worth it to go! Not only do you get the freshest stuff for a good price – you’re supporting local farmers. You seriously get the best of both worlds. (Shoutout to Hannah Montana!) If you live in NY, here is a list.
Recipe: Eggplant with green beans and garlic
Makes 2 servings
Ingredients:
1 large eggplant, cut into strips
½ pound of green beans, ends off and ¼ in. pieces
3 cloves of minced garlic
2 tablespoons of soy sauce
Black pepper
Olive Oil
Procedure:
1. Heat frying pan over high heat with a coat of olive oil. Add eggplant. Cook through for about 7 minutes until eggplant becomes a brown color.
2. Lower heat to medium and add green beans.
3. Add soy sauce and garlic. Cook until eggplant is done and the green beans are tender. Make sure you don’t overcook the green beans.
4. Serve with rice.
