Stifado of green beans, eggplant and cashew
Hach, I'm so proud of myself. This delicious little slow carb meal was created spontaneously last night. Great, if you just throw together a few things that are frolicking in the supply and out comes something that you definitely want to eat again and again (and that the gentleman present tastes excellently). Slightly greek inspired and with about 5 ingredients for 4 as a side dish or for 2 for (super) satiety:2 onions and 3 cloves of garlic peel and peel in Slicing. Chop 1 piece of chili pepper . Roast all together in a heavy pan in a sip olive oil . 1 medium aubergine , dice into the pan and simmer until the eggplant cubes are nice golden brown. Season with 1 tsp sea salt and some pepper . Then dust 1 teaspoon cinnamon and fry briefly while stirring.
Put 1 small tin of tomato in the pan and roughly divide with a wooden spoon.
Add 1 package or 400 g TK Green Beans (if you have time and inclination, clean it fresh) and stir well.
Then put on a lid until the beans are cooked, but are still a bit biting. Stir occasionally. The liquid of the tomato evaporates and you get beans in a thick, delicious sauce, which develops a great aroma through the cinnamon.
Finally 3 tablespoons cashews in a dry pan toast and sprinkle over the finished stifado.
I have served a fast-stirred zaziki with lots of cucumber and some vegetarian gyros . Leftovers also taste cold and can be taken to the office the next day.