Stuffed Eggplant

courtesy of Master Chef Evelyn

Ingredients:

• 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:

1. Sweat the onions in vegetable oil and add mushrooms, potato, carrots and saute the vegetables until half cooked.
2. Add green peas and red bell pepper during the last minute of cooking and season with salt and pepper.
3. Set the stuffing aside until cool and remove any excess juice.

To prepare the eggplant:

1. Steam the eggplants until tender (If using a microwave oven, cook for 6-8 minutes after making 1 or 2 incisions in each).
2. Let cool
3. Make a slit along the length of the eggplant, opening to a butterfly
4. Flatten and season with salt and pepper

To cook and serve the stuffed eggplant:

1. Combine the eggs and the stuffing and beat gently (about 6-8 strokes) to blend the mixture
2. Then heat enough vegetable oil in a non-stick frying pan
3. Scoop the egg-vegetable mixture into the pan, roughly forming into the shape of the eggplant
4. Lay the eggplant on top of the egg mixture then scoop again just enough egg-vegetable mixture to cover the eggplant
5. Cook the bottom side until golden brown
6. Turn over the eggplant with a fish turner and cook the other side until light golden
7. Follow the same methods to cook the other eggplant
8. Rest the eggplants on a serving platter for a few minutes before slicing them diagonally into serving pieces
9. Serve with Philippine banana sauce or sweet chili sauce