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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Saturday, July 21, 2012

Grilled Eggplant Spaghetti with Two kinds of Fries on the side

By GERLIE M. UY



For Fries:
2 sweet potatoes, peeled cut lengthwise
1/8 of a medium squash, peeled and cut lengthwise
canola oil for deep fry
iodized salt for seasoning

Heat the oil. deep fry the sweet potatoes and the squash.
Serve with tomato ketchup.



*****

For Grilled Eggplant, Pasta and sauce

5 pcs long eggplants, cut into half vertically and horizontally.
If too thick, slice vertically once more until desired thickness.
Tip: Not too thin as it will shrink after grilling.
Also, immerse in water to avoid discoloration. Just before grilling,
sprinkle with rock salt and dry or fresh basil leaves.
Pan grill but put a small amount of olive oil.


1kg spaghetti, cook as package direction

1T of olive oil
3 cloves garlic, chopped
Drain a 200g canned green peas
1/2 cup of slice black olives
Grilled eggplant
1kl Tomato Sauce (I used the sweet Filipino Style as my eaters are not accustomed to the three-cheeses and italian-style version and the advantage here is that I am no longer putting sugar to balance the acidity).
salt and pepper
basil leaves

Saute garlic in 1T of olive oil, add the peas and olive and simmer. Add beef broth, if using or directly pour the tomato sauce. Let simmer and taste. Adjust taste with salt and pepper and add basil leaves. Let boil slowly and add the grilled eggplants. Serve on top of spaghetti and garnish with cheese or another batch of basil.

Pan Grilled Eggplant drizzled with olive oil

A serving of the treat!!!