Category : International Cuisine
Author : Gina
Hits : 2808
Date : 21/03/2004
1 small Japanese-type talong (eggplant) per person (4 of them then) 1 egg per person 1 onion salt, pepper to taste tomato, cilantro or kinchay to garnish
Roast the eggplants, either in the oven or over gas flame (latter is preferable) until the outside skin is charred. Peel off the skin and mash the flesh with a fork. Make sure to keep the whole thing as intact as possible. In a skillet, fry the onion until translucent and remove. To prepare one torta, beat an egg in a bowl, then dip the eggplant. Hold the whole thing by the stem and don't dip that part in the egg. Add salt and pepper as you like, and if you really want to, add finely chopped cilantro or kinchay to the egg mixture. Heat oil in a frying pan, then when the oil is hot, add the mixture to the pan and layer some onions to the top of it. Let set then turn over with a spatula. Remove to a plate and garnish with tomato slices and cilantro/kinchay. Serve with rice.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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