As with most of my food posts, this is as much to share as it is for me not to forget.
Days back, Rosebud on Quickfire had this interesting sandwich which used two slices of eggplant in lieu of bread. What did she stuff it with?
As usual, because it had eggplant, I wasn’t immediately attentive. But the filling caught my attention. So here was how it went.
1. She put salt on the egg plant not for taste purposes but so it would sweat (One does this when one pickles green mangoes too).
2. Then she prepared the filling. I didn’t know what else she added to the ricotta and feta cheese but what I did yesterday was to combine feta cheese with kesong puti (I didn’t find ricotta in rustan’s, perhaps because I didn’t look hard enough. I did look for cottage cheese because I think it approximates the texture of ricotta but failed to find any.)
3. She laid one slice of eggplant on a cookie tray and topped it with cheese – in lieu of eggplant, I put a slice of Elsie’s garlic bread (Hi Iggy and Elise). Then, while Rosebud topped the cheese mixture with a whole slice of salad tomato and one whole basil leaf, I cut up the tomato and basil as one would for bruschetta.
4. While Rosebud topped the above with another slice of eggplant, I left it open faced while topping it what what Rosebud did to the top eggplant: with a combination of Japanese bread crumbs and parmesan cheese.
5. yummy. Lesson learned: while Rosebud sort of lined the tray with olive oil, I didn’t. Mahal kasi plus I forgot to buy a new bottle though it was in my shopping list. Blind spot. Anyway, I thought, the garlic bread wouldn’t stick on the pan. Well, it didn’t, but when I looked at the bottom of the slice I ate it was a dark brown, but not black. I think the butter pre-spread on the bread by Elsie’s was responsible. But not to worry. It didn’t taste bad. Sorry, no pictures. I was too famished to bother. Next time.
