courtesy of Master Chef Evelyn
- 2 medium size eggplants (long kind)
- 1/2 cup chopped yellow onions
- 1/4 cup diced mushrooms, finely chopped
- 1/4 cup diced potato
- 1/4 cup diced carrot
- 1/4 cup frozen green peas
- 1/4 cup chopped red bell pepper
- 5-6 large eggs, with 1/4 tsp salt, slightly beaten
- salt and pepper to taste
Kitchen tool needed: fish turner
To cook the stuffing:
- Sweat the onions in vegetable oil and add mushrooms, potato, carrots and saute the vegetables until half cooked.
- Add green peas and red bell pepper during the last minute of cooking and season with salt and pepper.
- Set the stuffing aside until cool and remove any excess juice.
To prepare the eggplant:
- Steam the eggplants until tender (If using a microwave oven, cook for 6-8 minutes after making 1 or 2 incisions in each).
- Let cool
- Make a slit along the length of the eggplant, opening to a butterfly
- Flatten and season with salt and pepper
To cook and serve the stuffed eggplant:
- Combine the eggs and the stuffing and beat gently (about 6-8 strokes) to blend the mixture
- Then heat enough vegetable oil in a non-stick frying pan
- Scoop the egg-vegetable mixture into the pan, roughly forming into the shape of the eggplant
- Lay the eggplant on top of the egg mixture then scoop again just enough egg-vegetable mixture to cover the eggplant
- Cook the bottom side until golden brown
- Turn over the eggplant with a fish turner and cook the other side until light golden
- Follow the same methods to cook the other eggplant
- Rest the eggplants on a serving platter for a few minutes before slicing them diagonally into serving pieces
- Serve with Philippine banana sauce or sweet chili sauce