It is quite a challenge for me to eat and enjoy bitter melons and eggplants. I guess it does take time for some to appreciate these vegetables. Maybe in a few months (or years), I might start to like them. :P
Interestingly, a couple close to our family (Thank you, tito Albert and tita Rosiel Noel) recently gave us a huge plastic filled with asian eggplants and okras from Palawan. As soon as I saw the bag, I immediately felt the urge to cook the eggplants first. I didn’t know why. Hahaha.
And so, I gathered some of my favorite ingredients and prepared this dish: Eggplant Parmigiana.
Because I wanted to know more about the main ingredient before cooking the dish, I did a little research on the internet. After a few minutes, I learned from Alton Brown (Host of the show: “Good Eats”. Episode: Berry From Another Planet) that purging the eggplants help remove the bitterness and moisture from the eggplant, which allows them to absorb the liquid in the dish more.
I purged the sliced eggplants by salting them and letting them rest for a few minutes. When the eggplants started to ‘sweat’, I used a tissue to remove the moisture from them.
After that, I prepared the tomato sauce and fried the breaded eggplants with a tablespoon of oil.
Layering the eggplant parmigiana was fun and easy! I added the ff. ingredients to the bowl and repeated the process twice. :)
Tomato sauce > a few shrimps > Sliced Mozzarella cheese > Cooked eggplants
Finally, it was time for us to taste the eggplant dish. I remember slightly cringing while I was getting my share because I didn’t really like eating eggplants. Haha. But, by God’s grace, He continues to change me for the better and help my taste buds cooperate and appreciate more food. Woohoo!
Also, by His grace, my family and officemates got to taste the dish and enjoyed it too! My dad even sent me a text message the next day: “Your eggplant dish is soooo good, anak! I just had a wonderful breakfast… Thanks!!!” Hahaha. Thanks for the encouragement, dad!
It was a helpful experience for me because God encouraged me to step out of my comfort zone and try new things with Him. Even though the eggplant wasn’t (and still isn’t… haha!) my favorite vegetable, He still used it to speak to me and remind me of important principles in life.
Purging the eggplants reminded me of how God’s Word works in our hearts. The salt helped remove the bitterness (found in the moisture) in the eggplants which made them absorb the flavor of the oil and the tomato sauce more. In the same way, God uses the Bible to help us see and remove the unnecessary and unpleasant things that we keep in our hearts, so that we can absorb who He is and the promises and truth that He has for us, and grow into the person that He desires us to be.
It says in Hebrews 4:12, “For the word of God is living and active, sharper than any two-edged sword, piercing to the division of soul and of spirit, of joints and of marrow, and discerning the thoughts and intentions of the heart.”
Looking forward to learning more about God through His word this week! Hope this encourages you to do so too. :)
Encourage yourself one treat at a time.
RECIPE for Eggplant Parmigiana
Estimated ingredients:
8 Asian eggplants
4 cloves of garlic (crushed or diced)
Half an onion (white, chopped)
2 tbsp. oil (1 tbsp. for sauteing sautéing the shrimp; the other for the breaded eggplants)
1 cup of Japanese bread crumbs. (Feel free to use other kinds of breading. We only had the Japanese crumbs at that time.)
4-5 cups (1000g) of crushed tomatoes (in a can). I used the brand: Doña Elena.
McCormick’s Italian seasoning and/or fresh herbs (basil, rosemary, and oregano)
Salt and pepper (to taste)
Mozzarella and Parmesean cheese
Optional: 1/3 kilo of your choice of meat (I used some of the shrimps that we had in the freezer).
Notes:
1. After cooking the tomato sauce and layering the ingredients, you may heat the dish in the oven or in the microwave. The melted mozzarella cheese is perfect for this dish. :)
2. You may also enjoy this dish with sliced plain baguettes.
