Eggplant Tortino Food

GRILLED EGGPLANT AND TOMATO TARTINE

Steps:

• Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

EGGPLANT TORTINO

Steps:

• 1 Preheat oven to 400°F (200°C). 2 Using ⅓ cup (80 mL) olive oil, brush 2 baking sheets with a thin layer of olive oil then brush 1 side of eggplant slices lightly with olive oil, and place, oiled-side up, slightly overlapping, in a single layer on prepared baking sheets. Sprinkle with salt and pepper. Bake for 15 minutes, switching positions in the oven halfway through or until eggplant is browned and softened. Let cool. Reserve. 3 Heat a large skillet over medium-high heat. Add remaining 2 tbsp (30 mL) olive oil. Add Swiss chard, garlic and chili flakes and stir-fry for 2 minutes or until chard is wilted (if there is a lot of liquid, drain chard then return to skillet before adding cream). Stir in cream and bring to a boil. Remove from heat, add provolone and stir until melted. Let cool, then stir in eggs. Season with salt and pepper. Reserve. 4 Oil a 9-inch (23-cm) springform pan and line the bottom with parchment paper. Cover bottom of springform pan with a third of eggplant slices, spread on half of chard mixture and top with half of buff alo mozzarella slices. Repeat layers ending with a layer of eggplant. Sprinkle top with Parmesan and bake for 30 minutes or until top is browned and filling is set. 5 Let stand for 10 minutes, then remove sides of springform and cut into slices to serve.

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.