Aside from my leafy vegetable that we have been enjoying, we are also starting to enjoy the kohlrabi, green beans, and eggplants.The first batch of beans that I planted got affected by the frost that came late Spring. Only two of them survived but it's okay because my daughter love the ones that I can pick now.
- 3 eggs
- 2 eggplants
- scallions, chopped
- 1 roma tomato, chopped
- 1 shallot
- 2 tbsp cooking oil
- salt and pepper to taste
- 1/2 mozzarella cheese
- Boil some water in a pan and put the eggplant in it. Cook it until the skin is all wrinkly. Take it out from the pan, rinse it with cold water and peel the skin (I did not remove the skin on this because the eggplants are still young), retain the stalk/stem for easy handling. Mashed the eggplant until it is flatten.
- Beat the eggs and add the other ingredients. Soak the eggplant in the egg mix.
- Put the oil in a hot pan and fry the eggplant until it is golden brown. Flip it and cook the other half.
My daughter can eat green beans pretty much in any meal or just about any time of the day. She loves her green bean. I can remember when she was about three years old, she woke up at 3 o'clocl in the morning and asked me to give her some green beans, lol. Below is the potato cakes, bacon, achara, and green beans that she had for breakfast.