Eggplant With Green Beans Recipes

SPICY EGGPLANT AND GREEN BEAN SKILLET

Steps:

• Prepare the eggplants by removing both ends and slicing it into 3" strips. Sweat the eggplant by placing it in a colander and evenly covering it with the 1 tbsp of salt. Set aside to let sit for approximately 20 minutes.
• In a medium sized pot fill with water halfway and set over high heat to bring to a boil.
• While water is reaching a boil trim green beans and diced the onion and peppers. If 20 minutes have passed rinse the salted eggplant to remove the salt and pat dry. Set aside.
• Once the water has reached a roiling boil add the green beans. Boil them for 5 minutes or until the have reached a bright green color.
• Heat a skillet over medium heat and add the sesame oil, onion, and peppers. Cook for about 5 minutes or until onions begin to soften or become translucent. While they are cooking sprinkle with ginger and salt stirring to coat.
• Add eggplant and more sesame oil if needed. Cook for another 5 minutes or until eggplant begins to brown.
• Add green beans, tamari or soy sauce, and fish sauce to skillet and stir to coat everything. Cook for an additional five minutes or until all ingredients are tender and cooked through.
• Serve immediately and garnish with cilantro and sesame seeds if desired. Add cauliflower rice or basmati rice to make a complete meal.

EGGPLANT STRING BEAN STIR-FRY

Steps:

• In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans. Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
• Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It's done once the edges turn slightly browned, and the eggplant is tender. Remove the eggplant from the pan and set aside along with the green beans.
• Add one tablespoon of the leftover oil in a wok over medium heat. Add the ginger, garlic, and red chili, and cook for a minute. Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper. Stir-fry for 1-2 minutes, and serve.

CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
• Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
• Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

TILAPIA WITH GREEN BEANS

Steps:

• Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.
• Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
• Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.
• Divide the fish and vegetables among plates. Garnish with oregano.