Last week, I turned to Bee Heaven Farm’s newsletter for a lovely, lazy vegetarian dinner and easy way to cook up my box’s eggplant and komatsuna (a Japanese green closely related to the turnip). I made a quick riff on Worden Farm’s Eggplant Garlic Komatsuna recipe, adding lemon for zip and substituting red onion for garlic (somehow I ran out of garlic) and basil for cilantro.
I served a heaping portion of the eggplant with buttery green beans and rice. I know I should have worked more protein into the meal, but then it wouldn’t have been so lazy.
Lemony Eggplant with Komatsuna
1/4 cup extra virgin olive oil
1/3 cup diced red onion
2 medium eggplant, diced
2 to 3 cups chopped komatsuna
Salt and pepper to taste
2 tablespoons thinly sliced basil
2 teaspoons lemon juice
Instructions
Heat olive oil in a wide, deep frying pan on medium-high heat. Add onion, and cook 2 to 3 minutes. Add eggplant, and cook five minutes more, until it begins to soften. Add about 1/2 cup water if eggplant sticks to the bottom of the pan. Turn heat to medium. Mix in the komatsuna, cover the pan, and cook 3 minutes more, until greens are tender. Remove the pan from the heat, and stir in salt and pepper to taste, basil, and lemon juice.
Serves 4 to 6
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Oh dear, this would never fly with my big bear man, he’d say “where’s the beef?!” haha! I have to make something super satisfying for him if I just do vegetarian (like a pasta or risotto) How was the eggplant/greens combo?
I gave you a shout out and link from my blog today dear.