I always leaned on Pinakbet when cooking talong—until I stumbled upon this simple, flavor‑packed side. Picture tender, slightly crisp eggplant slices brightened with tomato paste and finished with a shower of Parmesan. Ready in under 20 minutes, it’s proof that humble ingredients can hit gourmet notes.
Why Make This:
• Quick & easy: Minimal prep, one skillet
• Minimal ingredients: No fuss, pantry‑friendly
• Customizable: Swap herbs, add spice, go gluten‑free
Ingredients:
• 3 small‑medium eggplants, halved lengthwise, then into 8 slices
• 1 tbsp cornstarch (or arrowroot for GF)
• Olive oil (for skillet + 1 tbsp for sauce)
• 1 tsp salt & 1 tsp ground pepper
• 1 tbsp tomato paste + splash of water
• 1 tbsp chopped celery leaves (or parsley/basil)
• 1 tbsp grated Parmesan (plus extra for garnish)
Instructions:
1. Prep: Wash eggplants and slice; pat dry.
2. Dust: Toss slices in cornstarch so each is lightly coated.
3. Cook: Heat a skillet over medium‑high with oil. Fry eggplant until golden on both sides (about 3–4 min per side)—edges should crisp, centers tender.
4. Sauce it up: Stir tomato paste, oil, and a tsp of water to thin. Pour over eggplant, coat evenly.
5. Finish: Sprinkle celery leaves and half the Parmesan. Plate and top with remaining cheese.
Tips & Variations:
• Add a pinch of chili flakes for a kick.
• Swap celery for basil for an Italian twist.
• Use arrowroot instead of cornstarch to keep it gluten‑free.
Serving idea:
Pair with grilled chicken or toss into pasta for an easy meatless meal.
Who knew talong could feel so upscale with just a few pantry staples? Let me know what you swap in—basil? chili flakes? celery’s so underrated.
Enjoy!
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