Friday, April 5, 2013

E is for Eggplant

I love eggplant. It is a very versatile vegetable. It can be cooked in so many ways. And it can even be used as a meat substitute in many vegetarian dishes. It is a vital ingredient in one of my most favorite of Filipino dishes -- Rellenong Talong (stuffed eggplant). And it is also the main ingredient in a delicious Indian dish called Bharta. Eggplant can also be used when making pakoras (fritters). 

There are many varieties of eggplants. Some are long and skinny -- almost like ropes -- and others are really fat and round. There are three colors of eggplants. There are the more common violet or purple colored ones, then there are green ones and white ones. All three are perfect for cooking. 
English: Rellenong talong.
Rellenong Talong or Stuffed Eggplant (Photo credit: Wikipedia)

My favorite method of cooking eggplant is roasting. That smokiness just makes it taste better than just having it fried or boiled. Though I do love having eggplant in nice hot pakoras! Of course Masala Baingan (Masala Eggplant) is also a yummy dish. But then there is Tortang Talong (Eggplant Omelette) and Adobong Talong. And there is Eggplant Parmigiana!

Oh I can go on and on... But all this is making me hungry so maybe I should go find myself some "talong" (a.k.a. brinjal, aubergine) and make myself some yummy eggplant dish. :)

What is your favorite eggplant dish? Care to share the recipe? 





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