Vietnamese Inspired Eggplant

This is a loose adaptation of a recipe from a friend. She gave it to me when I asked for help with eggplant cause I don't love it but am growing it.  This was the #1way we ate eggplant last summer. I think it works best with the long, skinny Asian types of eggplant that don't really need to be brined first, but I've made it with the fat globe kinds eggplant. A young plant is better.


Slice the eggplant into rounds. If it's the big kind, salt & press out the water for a while first.
Heat some coconut oil in a pan and fry the eggplant rounds til caramelized. Just before removing the eggplant, toss some banana pepper slices in to the pan. Cook till almost soft. Thrown some heavy greens (kale or collards), cut into long slices in. Cook til bright green, a few minutes total. Put all of the veggies over rice or thin rice noodles. Top with nuoc cham sauce. Can be eaten hot or cold as a salad. Is a little addictive.

Body Butter

A while back, when we all had 1, maybe two kiddos we got together and made a bunch of crap for the holidays. One of those things was this body butter, which I loved and thought I'd lost the recipe for. I found it, including my notes and am pasting it below so that if (when) I lose it again, it will be here.

Body Butter Recipe/Formula

1 part wax (beeswax or soy wax)
1 part fixed oil (almond, apricot kernel, macadamia, hemp, whatever)
1 part butter (shea, cocoa, mango, whatever again)
This is great and really moisturizing and you can design and change the recipe based on what you like and what you have on hand.

example:
1oz beeswax
1oz cocoa butter
1oz sweet almond oil


Should be ~1:2 oil to butter and wax. Possibly add a bit of cornstarch to help make a smoother feel, about 2tsp/lb of ingredients

ETA: 7/22/13
I'm not 100% certain of when I intended to post this. I just found it in the drafts. And this recipe seems a bit off. Did we really use that much wax? Anyone remember?