Eggplant And Pesto Rosso Rolled Omelette Food

TORTANG TALONG (FILIPINO EGGPLANT OMELETTE)

Steps:

• Adjust oven rack to middle position and preheat oven to 350°F (177°C). With the tip of a sharp knife, poke four 1/2-inch slits in each eggplant. Place eggplant on a rimmed baking sheet lined with parchment paper or aluminum foil and roast until fully tender, offering little to no resistance when pierced with a knife, about 30 minutes. Set aside until cool enough to handle, about 15 minutes.
• Peel eggplant, leaving stems attached; discard skin. With the back of a fork, press down firmly to flatten each eggplant along its length until it resembles a large teardrop in shape; set aside.
• In a 12-inch stainless steel, cast iron, or nonstick skillet, heat 2 tablespoons (30ml) vegetable oil over medium-high heat. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add ground pork and cook, stirring occasionally and breaking up any large pieces, until cooked through and lightly browned, about 3 minutes. Add oyster sauce, fish sauce, and soy sauce and continue to cook, stirring frequently, until liquid is absorbed, about 1 minute. Remove skillet from heat, and set aside to let cool slightly.
• In a medium bowl, beat 3 eggs until homogenous and frothy. Add ground pork mixture and stir to combine; set aside. In a wide, shallow dish, beat remaining 2 eggs until homogenous and frothy, season with salt and pepper, and set aside. Clean skillet and return to stovetop.
• Adjust oven temperature to 200°F (95°C). Set a wire rack in a rimmed baking sheet and line with a double layer of paper towels. In the cleaned skillet, heat 3/4 cup (175ml) vegetable oil over medium-high heat until shimmering. Working with one eggplant at a time, hold eggplant by stem, and evenly coat on all sides with beaten egg mixture. Allow excess egg to drip off, and carefully add to skillet. Repeat coating process with second eggplant and add to skillet. Top each eggplant with a heaping 1/4 cup (60g) of ground pork mixture, evenly pressing mixture down along the length of each eggplant to ensure it adheres to the surface. Cook, shaking pan occasionally, until bottom side is golden brown and crisp, about 3 minutes. Using a slotted spatula, carefully flip eggplant and continue to cook until golden brown on second side, about 1 minute 30 seconds.
• Transfer eggplant to prepared baking sheet, then transfer to oven to keep warm. Repeat coating and cooking process with remaining eggplant, adding more oil to skillet as needed.
• Transfer to individual plates and serve immediately with white rice and ketchup.

EGGPLANT OMELET (TORTANG TALONG)

Steps:

• Preheat the broiler.
• Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
• Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
• Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
• In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
• When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
• Serve hot or at room temperature, with fish sauce.

TRENETTE WITH EGGPLANT AND BASIL PESTO

Steps:

• For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
• In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
• Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
• Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.

EGGPLANT ROLLATINI RECIPE

Steps:

• Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
• Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
• Heat oven to 375 degrees F.
• Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
• Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
• Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
• Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
• Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
• Remove from oven and let sit for 10 minutes or so before serving.

EGGPLANT OMELET

Steps:

• Dice the eggplant into small pieces.
• Heat the olive oil in a small, non-stick skillet over medium heat.
• Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
• Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
• If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
• Season with seasoned salt and/or pepper to taste.