September 22, 2011

Day 15: Eggplant Meat Omelette & Shrimp Pesto

We're teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you're eating on Facebook andTwitter with the hashtag #brownbag.
We brown-bagged Eggplant Meat Omelet today. This is my mother's recipe.
And my husband's cravings for today's lunch over streamed rice with ketchup.
I want mine with soy sauce, vinegar and chopped onions. 
This is quite complex to prepare but worth every effort.

I broil the eggplants till it's tender and easy to peel.  Peel and mash with fork.  Make sure there are no more hard spots.  Otherwise return to oven and continue to broil. Set aside.

Saute about 1/2 pound of ground meat of your choice (pork, beef or chicken)  for
2 eggplants with garlic, onion, and salt and pepper to taste.  Add choice of herbs for added flavor.  I use thyme and parsley. Set aside.

Preheat skillet with oil over medium heat.
Separate eggwhites from the yolks.  Ratio would be 1:1 (egg:eggplant).  Beat eggwhites
till it's fluffy.  Add flour about 1 tbsp to stiffen the whites before adding the yolks.
Coat the eggplant generously, then fry them.
Add the meat onto the eggplant.
Add more egg mixture on top just enough to cover the meat.
Brown each side about 3-5 minutes.  Be careful when flipping it.
Skim excess oil on a paper towel.
Serve hot over steamed rice with ketchup or soysauce & vinegar with chopped onions.
My son has brown-bagged Pesto Shrimp Pesto with sauteed broccoli, green peas & corn.  This has been inspired by Food Network's Rainbows and Butterflies Pasta Salad.
I have to do major modifications since I don't have most of its ingredients.
But this has given me great ideas to make kiddie pasta lunches other than the classic spaghetti.  Btw, I have added peach slices for dessert or for afternoon snack.
Juice and Bottled Water.

Shrimp Pesto ( My Creation)
8 ounce bow tie or rotini pasta
3 tbsp pesto
4-5 pcs of shrimp, peeled and deveined, cooked
1/2 cup corn kernels, thawed
1/2 cup green peas or edamame, thawed
1 medium red/green bell pepper, diced (optional)
1/2 cup carrots, shredded
1/3 cup sharp cheddar cheese, shredded

Cook the pasta per label instructions.  Drain and toss.  Let cool.

In a large bowl, toss the cooled pasta with the corn, green peas/edamame, bell pepper and carrots.  Add the shrimp, pesto, shredded cheddar and salt to taste.  Toss again and season to taste.
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