I’ve never seen an eggplant this big.
You say aubergine, I say eggplant. I also say talong, which is its Tagalog translation.
A talong can also be a slang reference to male privates, but I swear to you, this is not what this post is about. The Philippine talong is a slimmer, more humble counterpart of the monstrosity of a vegetable that they have here in this hemisphere. I will admit that seeing one for the first time left me quite surprised. Please push your malice aside as you read the next sentence. They are equally good and tasty, but you can do so much more with a big and plump aubergine.
For example, I made two kind of aubergine melts that were so good I wolfed them down.
Cooking is sexy.
[recipe title=”Easy Aubergine Pizza Melts” servings=”4 slices, feeds 1 person for lunch” time=”30 mins” difficulty=”amateur manageable”]
- 1 aubergine
- Fresh basil
- tomato puree
- garlic salt
- Italian herbs
- salt and pepper to taste
- Slice the aubergine down its length into 2-4 slices.
- Drizzle the olive oil, season with garlic salt and pepper, and spread tomato puree thinly over the aubergine slices. Bake in the oven for 20 mins until softened.
- Cut the tomatoes, fresh basil, and mozzarella into smaller pieces and top over the baked aubergine. Sprinkle with Italian herbs seasoning. Put it in the oven for 5 more minutes.
- Serve and enjoy.
- Do not overload the aubergine. It will turn soft and will have a subtly smoked flavour. It will not be able to hold the weight or flavour of heavy toppings. You will not be able to pick them up like pizza slices, but they will be as delicious!
- You can also try topping the baked aubergine with spicy scrambled eggs instead of the tomatoes and mozzarella. This tastes like a de-constructed “Tortang talong” / eggplant omelette and is a fuss free version of it.
- Great as a starter or a snack.
Try it and let me know what you think!