Monday, February 7, 2011

Crusty Parmessan Round Eggplant and Spicy Bunga ng Malungay

Crusty Parmesan Eggplant

Spicy Bunga ng Malungay with Tahong (Mussels)


Round Eggplants also known as aubergines.
You can also use the regular elongated eggplants.

For the Crust or breading mix...

Version 1:   Mixed Bread crumbs and Parmesan Cheese







Version 2:   Garlic Flavored Coating mix.

Dip sliced eggplants in 1 beaten egg.


Then cover with the breading mix, either version.

Then fry on hot oil, medium pan. When brown on both sides, remove from pan and serve.


For the vegetable,  saute garlic to brown, put in shelled tahong, then put in the vegetable, add a few water and flavor with half a  teaspoon of soy sauce.   Season with salt and pepper, then put in the sliced chilly pepper.  Count  10 seconds remove from fire.   Serve.

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