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.
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