Eggplant and Beans

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. 

 I have picked 4 eggplants already and made some  "tortang talong", a Filipino eggplant omelet.

 Ingredients:

• 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

Preparation:

• 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.

 Eggplant omelet is good to eat with steamed or friend rice.  You can dip it soy sauce or  you can add ketchup or sriracha in it.

 I cooked this for my husband's lunch at work.  He love  eggplant omelet.  I can tell you that homegrown  eggplant  tastes a lot better than store bought because you can cook the ones you pick from your garden right away.

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.

 This one here is the dinner  that we had with friend chicken, steamed beans, and mashed potatoes.

How about you, how do you like  your beans or eggplant?