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COOK THIS NOW

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My favorite way to cook the surplus of eggplants that start rolling through my kitchen in the waning days of summer is this Filipino preparation wherein Japanese or other small eggplants are broiled, peeled, and flattened with the tines of a fork. The eggplant “cutlets” are then dipped in beaten eggs and pan fried. The name of the dish translates to “eggplant omelet” and it’s a popular breakfast dish in the Philippines, served with varied accompaniments and toppings.

I like to make a stack of them and stash them in the fridge to reheat in my toaster oven each morning. With a wedge of sliced melon on the side, I can’t think of a better way to start a summer day.

Seasons greetings,

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