Recipe

It’s like green beans and tomato, so it is with eggplant and tomato. The variations are endless and always lead to delicious comfort food. This is also the case with this classic. Everything is right, everything is tasty, everything is fine. And the more patience you have, the tastier it becomes.

Green beans and tomato. It comes in all variants. And this one with tamarind beats a lot of other recipes I must say. Super tasty and green beans become great ‘stars’ on the table in one go.

In addition to a sweet dish, I like to put down a fresher dish. I love those complementary or sometimes even contrasting flavors. That’s how I came up with the idea of cooking rice in citrus juices. Of course, depending on what you want, you can make it from quite sweet to a bit more bitter or sour. It’s just what you want. In any case, it is really very different. And that’s always nice, such a surprise.

You can simply make the green salad with the green ingredients that you like best. Here I added some edamame beans and avocado. Plus fresh herbs such as flat-leaf parsley, mint, dill and coriander. But the dressing is the winner, so don’t let the salad compete with the dressing. The salad should provide the crunch, that’s the most important thing.