#egglant

When you let ecologists use water colours.

Here are 2 of the many awesome #Ilocanodishes that I tried in my recent #ilocosescapade . To the left is the #puquipuqui and to the right is the #crispydinardaraan . Puqui Puqui is surely the top way to cook #egglant while dinardaraan is the Ilocano term for #dinuguan. #KalamiCebu at #lapreciosafinedining ! #lapreciosa #ilocosnorteimin #ilocosadventure #laoag #mahalinpagkaingatin #eatlocalph #eatlocal #naimas (at La Preciosa) https://www.instagram.com/p/B0Ujt5jA_U1/?igshid=1ikn3a59najvo

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#Steak and #fettuccine #pasta with #egglant 🍆🍝 🐄

The recipe: Put egglants (I used three medium-sized, use however many you want) in the oven at 400-450 F for ~40 min, flipping them over after 20 min. Scoop the innards out of the egglant or rip the skin off, place in a strainer, then put the strainer in a bowl. Put it in the fridge for several hours to allow liquid to drip out. There are two options from here: either add a few spoonfuls of tahini and a bit of water, or add mayo (which is what I did, since I didn’t have tahini). Either way add some sesame seeds, garlic, salt, and pepper. Put it all in a blender (but I used a handheld mixer and it worked fine) until it has the consistency you want. Et voila! For next time: get tahini. blend a little less. Good tip: try mixing a bit at a time with varying amounts of spices, mayo/tahini/water, etc. to find what taste you like.

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