Filed under: recipes
- 1 Eggplant, about 1.25 pounds
- 2 TBSP peanut butter, crunchy or smooth(no corn syrup)
- 2 TBSP soy sauce
- 2 TBSP Rice vinegar
- 1 TBSP toasted sesame oil
- 2 tsp sugar or maple syrup
- 3/4 tsp salt
- 1 tsp chili paste, optional
- 1 tsp grated fresh ginger
- 6 TBSP chopped fresh cilantro
- Cut the epplant(s) into 3 inch segments about 1 inch wide
- Steam eggplants for 15 minutes until soft.
- Combine peanut butter, soy sauce, rice vinegar, sesame oil, sugar or maple syrup, salt,chili paste and fresh ginger in a bowl.
- Add steamed eggplant while hot.
- Stir.
- let cool in refrigerator.
- Add cilantro leaves and stir again
I have so many eggplants that i have given oodles away to my daughter’s coop, to the food bank and to friends. Just as I thought I couldn’t eat another one I found a variation of this recipe and voila, here I am eating more eggplant.
Filed under: gardening
Three gardeners near me at Sunshine community garden were harvesting long beans in July. My green beans had died out, so I said to myself “Aha, long beans grow in the heat .” By the way, we just had our 90th day of over 100 degree temperatures. Now we are still unseasonably high, but down to the 90’s.
I went online and researched growing long beans(aka asparagus beans) in Austin and lo and behold I can plant them in August. I put them in the ground the first week of August. In late September I began harvesting them. So far I have picked 3 pounds. That is bettter than the measley 2 cups of Lima beans I have harvested in 4 months. I wonder if you can blanch and freeze them? This will be my next research project.
On a sadder note Steve Jobs died today at age 56. He will be missed.
Eat Veggies, save the planet 