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:
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.
Καλή όρεξη!