CHILI SAUTEED EGGPLANT WITH BEANS, PARSLEY AND LEMON

beans and eggplant with lemon och parsley

There are a lot of things that I want to write about right now, ideas pop in and out of my head with the speed of light which also means that I don’t always remember all these ideas. But today I wanted to write about the Paper Chef, your response was nice to see and some of you had some ideas of how Paper Chef could change. One of these was to extend the time to a month and maybe this would make more people participate but it would also take away what is particular about PC and turn it into one of many events. Right now you have 6 days to come up with something and I personally think that this is more than enough, one argument for the extension of time is that it is difficult to plan ahead with PC but it isn’t really because it always on on the first weekend of the month so you will always know when it is going to take place. Another problem seems to be the difficulty in finding ingredients, well then you are allowed to substitute it with something similar, just explain why you have to do it and start creating! If you are uncertain, send me an email and I’ll try to help you. I have started to announce it over at Is My Blog Burning and if you know any other places to announce it on, please tell me. I will do it over at Food Blog S’cool as well. So as I said, I give Paper Chef one or two more months to see how things are going and then if it there are not enough interest, RIP PC .
But now you have to click over to Hank to see who is this editions winner! I already know that so I will continue here with the recipe.(Thank you every one who voted for me!!)

beans and eggplant with lemon och parsley

CHILI SAUTEED EGGPLANT WITH BEANS, PARSLEY AND LEMON

eggplant
fresh chili pepper
garlic
cannelini or borlotti beans, cooked
parsley, chopped
lemon juice
salt
extra virgin olive oil

– Clean and dice the eggplant.
– Chop the chili pepper and the garlic, heat them up in olive oil and add the diced eggplant. Salt it.
– Sauté until the eggplant is golden, then take it out of the pan and let it drop of excess fat on kitchen towel paper.
– Put the beans in a bowl, add plenty of parsley and squeeze a good squeeze of lemon juice over it all. Add olive oil and stir.
– Add the eggplant, mix well and serve.

beans and eggplant with lemon och parsley

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