Chili-Flavored Romano beans with baby Eggplant and balsamic vinegar.
Ingredients:
1 pound of Fresh Romano beans (cleaned and cut)
3-4 medium sized Eggplants (cleaned and cut)
¼ tsp Kashmiri Chili powder
2 tbsp balsamic vinegar
3 cloves of crushed fresh Garlic
1 tsp sesame oil
¼ cup sliced shallots
¼ organic turmeric powder
Salt to taste
Directions:
Heat oil in a Nonstick wok over medium heat and add the oil.
To this heated wok add the shallots, garlic, turmeric, eggplant, and Romano beans.
Sauté over a high heat, and while being careful not to burn the vegetables, quickly sear them.
Add the chili powder when vegetables are tender and cooked.
At the end, drizzle the Balsamic vinegar and cook for 5 more minutes.
Serve with Naan, polenta, quinoa, or rice!
This dish is very simple yet very elegant. The Romano beans are tender, and yet remain crisp, and the eggplant with the quick sear is beautifully succulent inside. The balsamic vinegar elevates the flavor profile and mixes in the Italian origins of the very delectable bean. From my kitchen to yours, I wish you keep health in center focus and live long and strong!
