Last night’s menu came together as we were about to close the market and I remembered nothing was defrosting at home. Eggplant to the rescue! I grabbed a couple of eggplants to cook for dinner. My youngest daughter grabbed a couple of green beans. My challenge for the night was to make edible fresh green beans.
Eggplant is easy. Cut the eggplant into thin slices, pass through an eggwash (beaten egg), then bread with your breading of choice. I prefer to fry our breaded eggplant in a cast iron pan for about 3 minutes on each side.
Here comes the challenge. This was my first time preparing fresh green beans. Growing up we’ve always had canned green beans, so cooking fresh green beans has always seemed unnecessary. Boy was I wrong! Best thing was Zoe ate them. I’m always fighting with her to eat her green beans. Turns out, she likes fresh green beans like the ones her pre-K teacher makes! Thanks, Mrs. Cannon!
For the couscous, I just followed the instructions on the package. Boil 2 cups of water, add 1 tablespoon of butter, then add couscous and let it stand for 5 minutes. Easiest side dish ever. I added lemon juice, extra virgin olive oil and grape tomatoes.
I’m thinking next time I cook eggplant, I’ll try our Whistle Stop breading mixture instead.
Have you tried our Whistle Stop batter mix?
Do you have Meatless Dinners for your family?
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