Can you do carrots next? They’re super cheap and always come in 10-pound bags Whenever we buy them we always end up with a bunch of old shriveled carrots in our fridge drawer
Quick pickled carrots are DELICIOUS and keep in a mason jar for a long time. Use them on sandwiches and chopped on top of hummus, with pulled pork, any very rich meaty dish.
I use a peeler and peel the carrot down completely, then fry it in a pan with soy sauce and other vegetables such as tomatoes and pak choi. Doesn't need much more, soy is salty and carrots become sweet
I really appreciate how Andrew always credits the sources that he referenced in getting to his final dish. I think so often creators don’t do this to add to their own legitimacy (as if they were just born with an innate Rolodex of recipes), but I really like that Andrew acknowledges the people who influenced his dish.
As an Italian my first thought when buying eggplants is ALWAYS Parmigiana, so this video gets 10/10. As a Filipino my first thought when I realize I don't have the time/energy to make Parmigiana is ALWAYS tortang talong, so this video gets 100/10 🌟🌟🌟
I grew up in the countryside in the Philippines raised by my farmer grandparents. We grew corn as our main seasonal crop and different vegetables all year round including 3 varieties of eggplants. I actually grew tired eating tortang talong all my childhood but thankful how many times it saved our starving bellies and will always be thankful for these vegetables that my grandparents so lovingly raised. Recently this dish was rated top 7 best rated egg dish all over the world by TasteAtlas and you can imagine how proud I felt that it's getting recognition not just from Filipinos but people all over the world. I'm now living in Toronto and although egplants and eggs are readily available at the market, I haven't had tortang talong in years. The nostalgic and sentimental feelings food brings us is truly amazing!!! ⭐🍆🥚🏅
I am so impressed by whoever is behind the production of this video. The amount of respect - Thank You. The last dish could have been easily called an eggplant omelet but to call it by it’s Tagalog name - Tortang Talong. And even the addition of Giniling. Bravo. The amount of research did not go unnoticed. Thank you❤
It's so cool seeing chef Wang being referenced by western cooking channels now, his talent and attention to detail when it comes to professional cooking is really fascinating to see.
@@Dctctx Well, the Byzantines surely knew it, but that happened during the 11th century AD. Mazizanion, Bazanion etc. But indeed , there is a unique Tsakonian eggplant from the region of Sparta.
Try eggplant parm with only a dusting of flour and pan fry on the eggplant slices sometime. It's lighter but also tastes meatier somehow. I think this style is typical of the part of Italy where my family comes from.
I'm so glad you're able to try tortang talong! And the ketchup in the end completed it! Hahaha or you can also dip it in Soysauce with lemon and chili sauce. I'm glad you liked it!
in case u didn't know already, the simplest eggplant recipes are the most delicious. 1. steam the eggplants whole until fork tender (the softer the better) 2. rip the skins off 3. cut into small chunks 4. drizzle either some (very) good soy sauce on top or aged balsamic vinegar 5. if u put soy sauce, then add some fried (burnt) shallots and/or garlic on top with the oil used for frying
I hope Andrew never stops doing these. These videos singlehandedly inspire me more to try new ingedients than 20 years of convincing from my parents lol
I would love to see a beans video, either canned or from dry (although I prefer dry). It's a relatively cheap and accessible food across incomes and I think this would be really clever! Hope to see it someday!
Eggplants are an essential part of the levant cuisine. From Mutabbal, baba gannouj, mosaka, maqloubeh to makali with falafel. It was always a part of our weekly meals.
Oh my goodness how exciting! I was one of the ones who suggested to make tortang talong on your ig story and you actually did it. It looks FANTASTIC! Well done! You did the titas proud.
oh my god i was so excited when you mentioned tortang talong!!! i barely ever see people cook filipino dishes outside of like trying to recreate jolibee or whatever so seeing traditional filipino food made me so happy
it’s really cool that you reference the chefs/youtubers that gave you inspiration. it helps us get a small look into the creative process of coming up with a recipe
LOVE eggplant. And as a Filipino, I’m happy you were able to make and enjoy tortang talong! If you were to make it again, try it with a little fish sauce drizzled on top at the end. And then as always, enjoy it with rice.
I LOVE eggplant!!! I’ve tried so many dishes bc I basically eat them everyday lmao Andrew (and everyone) try coating the pieces in cornstarch before frying in oil (I cut them exactly like in the fish fragrant eggplant), they get this amazing chewy yet crunchy texture, holds very well even w sauces - it absorbs it without loosing its crunchiness! It’s seriously game changing
Yuuuummmmmm. My dad gave me free rein to try vegetarian dishes for like two weeks. Cabbage, eggplant, mushrooms, tomatoes and zucchini will be on the menu, along with flatbread pizzas
Oh wow, so many new recipes to try. Loved this episode, eggplant is the best vegetable in my opinion and so many people don't know how to appreciate it. In my country we have a couple of good recipes that utilizes that mushy-ness as you mentioned.
I had hunch Tortang Talong would make the list when I saw Eggplant as main ingredient. Thank you for making it. Include Garlic Fried Rice, some dried/smoked fish (Tinapa or Daing), a vinegar sauce and a cup of coffee. Classic Filipino Breakfast right there.
Finally, a Filipino dish!!!!!! I'm so happy that you chose tortang talong, my favorite talong dish! I'm hoping to see more Filipino dish in this channel please.
They all look delicious but that second one and the last one, wow! They look so appealing. I can't wait to make them, Andrew. Thanks so much - you're a great teacher and so sweet and sincere. [Edited to add: I also appreciate that you reference other TH-cam channels so those channels can get some exposure, too. Very cool of you.]
Doubanjiang is a magical tasting sauce, so much umami. If you’re a fan of fermented flavors like gochujang and miso, definitely give the spicy Chinese complement of Doubanjiang. It’s the basis for Sichuan style Mapo Tofu and “fish fragrant sauce”. When you make vegetarian dishes with it, you will not miss the meat flavor!
Literally my favorite vegetable. Fish fragrant eggplant is already my favorite dish that I cook. Cant wait to try all of these. Especially that breakfast one, looks pretty easy especially now that I'm restricted to a university apartment.
When making tortang talong, there is another trick when taking off the skin. you can burn the skin black just right that it will easily separate from the meat. While holding on to the stem put the eggplant under the faucet with running water, just enough so you don't get burned while you are peeling the skin. Under the egg plant, place a basin or a large bowl where the burned skin will mostly fall as you peel the skin. Sometimes though the skin will still cling to the meat so you can pinch or cut the skin when it happens. It is a little tidious but the burning really gives off this amazing smoky taste that it is worth it
I’m in love with this series. :) Also, you could also have made “Aaloo Baingan” which is a dish eaten with Roti (Indian flatbread), and has potatoes and eggplant. There’s also a VERY TASTY (and MY personal favourite), “Baingan Bhartha”, which is made almost the same was as the dish you made by grilling the eggplants. Another one is a simpler one, wherein you grill the eggplant, and put it in curd with all the masalas, it’s called “Baingan Raita”. These are the most common North Indian ones I can think of.
It’s so interesting seeing how thick the eggplant is…I live in Tokyo and I have never seen any eggplant at the grocery store that thick. It’s usually really thin. The taste of American eggplants are pretty different from Japanese ones. I don’t exactly know to explain it.
He did my suggestions! I'm so happy! Yay! Tortang talong! THANK YOU ANDREW FOR MAKING FILIPINO FOOD! I HOPE INGA DOES A 24HOUR FILIPINO FOOD CHALLENGE! THANK YOU🥰♥️
In the Caribbean we have something similar to melitzanosalata, before roasting the eggplant we make piercings and stuff garlic into the slits ( i usually add alot of garlic) and roast it along with tomatoes. When its done roasting its cleaned off and mashed, we add onions and spring onions and whatever herbs you want and we have it as a dip mostly with roti
If you can't char on a bbq you can wrap the eggplant in aluminium and cook it on a gas stove set to very low for quite a few hours, occasionally rotating it
I love Soviet eggplant roles (in our family we just called the dish eggplant, so I don't really know the official name of this side dish), you wash the eggplant and slice it like in the eggplant parm (OBS! Keep the skin) salt and you fry them up in olive oil until brown. Put finely chopped garlic, mayo or sour cream, a slice of tomato and dill on the cooked slice and fold in half. Done and delicious! There are some other variations online with other fillings but I really like this one because its quite simple and easy. Another way to dispose of eggplants is to chop the up and add them to a bolognese sauce, nice way to get barely noticeable veggies into a meat dish.
Thank you so much for doing this style of video! It exposes so many recipes for one ingredient I definitely am going to make a few of these especially the cabbage rolls!
okay, i never expected you'll cook tortang talong. As I read the title, in my mind, I already mentioned tortang talong. wooow ang sarap. very simple dish but delicious
The grilled eggplant dish you made is my go to any time we grill anything, and I totally agree about the hard to articulate d oneness of the eggplant. Sometimes we go Mediterranean, but eggplant grilled that way dressed with soy, garlic, ginger, chili, sesame, scallions is also so good. This was a great episode.
Oh, I forgot to say, when we grill anything we just chuck a few eggplants on at the end and let them cook while we eat. I usually put them in a covered glass bowl in the fridge and then we dress and serve them the next day. I always feel guilty about the wasted charcoals after we grill, so this uses them up and we get great food for lunch, or even breakfast on day two.
as soon as i saw tortang talong i immediately started singing in my head "I spent oh so many nights just eating my tortang talong and I grew strong because of my tortang talong!"
What a great version of голубці ! I made mine (non vegeterian) version of gołąbki literally yesterday. Honestly, I must admit that this series is one of my favorite cooking show
I really love your style of telling hour you‘ve done the things! In most of the cooking videos people do the cooking and tell what they’re doing alongside and your perspective is something different :)
I really liked this video! Eggplant is one of my favourite vegetables but I mostly just eat in ratatoille or pisto as we call in Spain, or in moussaka, so delicious.
Recipe #1 has me intrigued. Eggplant parm. But with that white stuff poured over the final layer. 😍😍 It looked so yummy. My mother used to make a standard eggplant parm. Cut in discs. Breaded. Tomato sauce. Mozz cheese. But your version looked better. (Sorry mom) ⛈ (lighting came down)
i love this series! not related but have you ever considered attempting georgian cuisine? many dishes such as ajipsandali and nigvziani badrijani feature eggplant and are soo tasty
I ❤️ ❤️ ❤️ eggplant. I cannot wait to make the eggplant stuffed cabbage. The grilled eggplant is iconic. I love it as a tapas with crusty bread and red wine.
Can't believe one of my favourite foods made it to ATE. I usually eat it the first way you made it with ketchup and hot sauce. Goes great with rice! Tortang talong my beloved 😍
I love egg plant! I’m gonna try and grow some this year in my garden. This recipes is great I am going to make this for my family! They will love it. Your clear presentation makes it look so easy and delicious. I also make TH-cam videos and I feel so lucky to be able to learn from other talented creators like you! I hope to learn more from each other.
Here in South Italy we have a variant of the eggplant parm. It becomes a dessert, basically you still fry the eggplant but without breadcrumbs, and instead of tomato sauce between the layers we have melted chocolate, cocoa or coffee powder, cinnamon powder and, if you want, you can top it with cream or some sugar
@@kamcorder3585 cool, let me know what you think about. When my mums make it, we always try to have someone take a bite without saying what it is and it's always funny watching people's reaction
Super stoked that you did and liked my suggestion of the Tortang talong. I bet all the filipino community got really excited about this, and now it's Inga's turn doing 24h filipino dishes :D
My father grows eggplants and so there will be weeks where we have so much. We do torta, roasted or steamed (with bagoong and tomatoes), then dinengdeng (a local Filipino stew), fried (dipped in soy sauce). I'll give these new recipes a try next time.
Oh wow. I was sincerely shocked he made Tortang Talong. My mom usually makes it with ground pork. Also, I don't know why but during this video I realized that Andrew is like the Ben Wyatt of cooking.
a great addition to fish fragrant eggplant is (a little bit of) dried and salted fish/prawn!! idk if it’s just the hk cha chain teng style, but in home economics class we ground up some salted fish and added it alongside the minced garlic to achieve the “fish”-fragrant taste (also i highly recommend adding minced meat, it adds a nice contrast of texture and pairs great with rice!
So glad you chose eggplant! Really creative ways to use it. In the last couple years, I've come to really enjoy eggplant when it's cooked right. This makes me want to run out and buy eggplant so I can try some of these out
love to see melitzanosalata and akis's channel featured in your videos! eggplant is such a challenge because i feel like oddly enough it is an acquired taste. well done!
When me boy said "Tortang Talong" and started roasting eggplants over a stove burner... An immense sense of nostalgia came over me. Like a memory that hadn't surfaced in many years suddenly appeared, as if it was found at the back-most end of the pantry. Funny to think I just wanted to find out how heck I was gonna cook eggplants that my father bought on a whim.
Can you do carrots next? They’re super cheap and always come in 10-pound bags
Whenever we buy them we always end up with a bunch of old shriveled carrots in our fridge drawer
Don't store them in the fridge unless they are prepped. Store them in a cool dry place. Same as potatoes, parsnips, sweet potatoes etc
Peel your old carrots and cover them in icy water to bring it back to live.
Keep your carrots submerged in water in a sterilized glass jar and put it in the fridge. That way, they stay fresh and crunchy for a longer time :)
Quick pickled carrots are DELICIOUS and keep in a mason jar for a long time. Use them on sandwiches and chopped on top of hummus, with pulled pork, any very rich meaty dish.
I use a peeler and peel the carrot down completely, then fry it in a pan with soy sauce and other vegetables such as tomatoes and pak choi. Doesn't need much more, soy is salty and carrots become sweet
I really appreciate how Andrew always credits the sources that he referenced in getting to his final dish. I think so often creators don’t do this to add to their own legitimacy (as if they were just born with an innate Rolodex of recipes), but I really like that Andrew acknowledges the people who influenced his dish.
Fully agree!
As an Italian my first thought when buying eggplants is ALWAYS Parmigiana, so this video gets 10/10.
As a Filipino my first thought when I realize I don't have the time/energy to make Parmigiana is ALWAYS tortang talong, so this video gets 100/10 🌟🌟🌟
Now that we got tortang talong, it is about time that Inga makes a 24 hour Filipino food challenge 😁
if it doesn't have rice for every meal, it doesn't count
True!
Immediately clicked the video when I saw the eggplant submerged in the egg. It's my favorite.
@@alyssafernando2074 LMAOOO RIGHT??? I can't be raw dogging a dish without the presence of rice
That tortang talong (omelette) makes me drool.
I grew up in the countryside in the Philippines raised by my farmer grandparents. We grew corn as our main seasonal crop and different vegetables all year round including 3 varieties of eggplants. I actually grew tired eating tortang talong all my childhood but thankful how many times it saved our starving bellies and will always be thankful for these vegetables that my grandparents so lovingly raised. Recently this dish was rated top 7 best rated egg dish all over the world by TasteAtlas and you can imagine how proud I felt that it's getting recognition not just from Filipinos but people all over the world. I'm now living in Toronto and although egplants and eggs are readily available at the market, I haven't had tortang talong in years. The nostalgic and sentimental feelings food brings us is truly amazing!!! ⭐🍆🥚🏅
Pisting yawaaaa
love the video and the series! thanks for the shoutout :)
You should try eggplant (baingan) bharta, it’s a common dish in indian households
Yesss I love that dish! We have a similar version in Morocco but I still find the Indian one superior bc of the spices 🤌
baingan bharta is so good!! It's the first thing that i thought of when i clicked on this video haha
And there is also something Gujrati's call Oro...it is amazing and another option for an Indian dish with eggplant.
It’s actually so similar to the Melitzanosalata
Yessss bharta is an all time favourite..Also aaloo baingan and baingan raita....Man i love eggplants (not figuratively)
I am so impressed by whoever is behind the production of this video. The amount of respect - Thank You. The last dish could have been easily called an eggplant omelet but to call it by it’s Tagalog name - Tortang Talong. And even the addition of Giniling. Bravo. The amount of research did not go unnoticed. Thank you❤
tortang talong with giniling isn't good, it makes the torta not crispy
Would love to see apples when the fall comes around. Lots of both sweet and savory options!
Yes!!!!
This!! A whole seasonal thing!!
Yes yes please!!! I'm drooling just thinking about this! I can't wait for fall flavors!!!
It's so cool seeing chef Wang being referenced by western cooking channels now, his talent and attention to detail when it comes to professional cooking is really fascinating to see.
This videos comes just in time as my fridge is full of eggplants!!
All mine are finished 😭
I have SO many right now!!
I love eggplant, I grew up eating it in so many traditional Greek dishes. We really love our eggplant.
So did the Spartans…
@@Dctctx Well, the Byzantines surely knew it, but that happened during the 11th century AD. Mazizanion, Bazanion etc. But indeed , there is a unique Tsakonian eggplant from the region of Sparta.
Try eggplant parm with only a dusting of flour and pan fry on the eggplant slices sometime. It's lighter but also tastes meatier somehow. I think this style is typical of the part of Italy where my family comes from.
Another absolutely amazing eggplant dish ist Caponata, a sweet&sour Sicilian Eggplant salad. Really good stuff
I think of it as more of an antipasto, but yeah, delicious stuff. 👍
Really good!!
@@gregmuon yeah, but eat enough of it and you'll be full
I'm so glad you're able to try tortang talong! And the ketchup in the end completed it! Hahaha or you can also dip it in Soysauce with lemon and chili sauce. I'm glad you liked it!
in case u didn't know already, the simplest eggplant recipes are the most delicious.
1. steam the eggplants whole until fork tender (the softer the better)
2. rip the skins off
3. cut into small chunks
4. drizzle either some (very) good soy sauce on top or aged balsamic vinegar
5. if u put soy sauce, then add some fried (burnt) shallots and/or garlic on top with the oil used for frying
I hope Andrew never stops doing these. These videos singlehandedly inspire me more to try new ingedients than 20 years of convincing from my parents lol
same ! I used to be very stubborn about not liking zuchini and eggplants but now I want to really try cooking some of the dishes Andrew made
I LOVE eggplant!!! It's a flavour sponge!!! Best in tomato sauce or in shwarma, grilled!!
This is my fav series of this channel, love hearing Andrew’s thoughts on the dishes he’s made and just the overall calming nature of it all 🫶🫶🫶
I would love to see a beans video, either canned or from dry (although I prefer dry). It's a relatively cheap and accessible food across incomes and I think this would be really clever! Hope to see it someday!
Eggplants are an essential part of the levant cuisine. From Mutabbal, baba gannouj, mosaka, maqloubeh to makali with falafel. It was always a part of our weekly meals.
I had the eggplant dip first time in Turkey. Totally changed my life. Now I love it so much.
Oh my goodness how exciting! I was one of the ones who suggested to make tortang talong on your ig story and you actually did it. It looks FANTASTIC! Well done! You did the titas proud.
Tortang talong is underrated. So simple yet so delicious and healthy.
oh my god i was so excited when you mentioned tortang talong!!! i barely ever see people cook filipino dishes outside of like trying to recreate jolibee or whatever so seeing traditional filipino food made me so happy
Panlasang Pinoy and Simpol! Two of the best TH-cam channels on Filipino food!
I’m so glad to have seen tortang talong!!! My grandma used to make this for breakfast often and oh how I miss it
i have so much respect for andrew for being so open to trying diverse recipes. he does it so respectfully and executes it beautifully.
Ahhhhh!! Finally someone uses the spiral eggplant cut! The best way of having eggplant imo lol
it’s really cool that you reference the chefs/youtubers that gave you inspiration. it helps us get a small look into the creative process of coming up with a recipe
LOVE eggplant. And as a Filipino, I’m happy you were able to make and enjoy tortang talong! If you were to make it again, try it with a little fish sauce drizzled on top at the end. And then as always, enjoy it with rice.
This is for sure my favorite cooking series on youtube, maybe even favorite series in general on youtube!
I LOVE eggplant!!! I’ve tried so many dishes bc I basically eat them everyday lmao
Andrew (and everyone) try coating the pieces in cornstarch before frying in oil (I cut them exactly like in the fish fragrant eggplant), they get this amazing chewy yet crunchy texture, holds very well even w sauces - it absorbs it without loosing its crunchiness! It’s seriously game changing
Yuuuummmmmm. My dad gave me free rein to try vegetarian dishes for like two weeks. Cabbage, eggplant, mushrooms, tomatoes and zucchini will be on the menu, along with flatbread pizzas
YES! I'm so happy you made tortang talong! Growing up Filipino, it's literally my favourite dish and eggplants are my favourite vegetable. :)
Oh wow, so many new recipes to try. Loved this episode, eggplant is the best vegetable in my opinion and so many people don't know how to appreciate it. In my country we have a couple of good recipes that utilizes that mushy-ness as you mentioned.
I had hunch Tortang Talong would make the list when I saw Eggplant as main ingredient. Thank you for making it.
Include Garlic Fried Rice, some dried/smoked fish (Tinapa or Daing), a vinegar sauce and a cup of coffee. Classic Filipino Breakfast right there.
This was my favourite segment of ATE. Please cook more, Andrew ❤ You’re awesome in the kitchen.
I’m so happy my suggestion of Tortang Talong was taken by Andrew!!
Finally, a Filipino dish!!!!!! I'm so happy that you chose tortang talong, my favorite talong dish! I'm hoping to see more Filipino dish in this channel please.
I just love everything about this series so much
They all look delicious but that second one and the last one, wow! They look so appealing. I can't wait to make them, Andrew. Thanks so much - you're a great teacher and so sweet and sincere. [Edited to add: I also appreciate that you reference other TH-cam channels so those channels can get some exposure, too. Very cool of you.]
Chef Wang and Made with Lau are two of my favorite channels!
Doubanjiang is a magical tasting sauce, so much umami. If you’re a fan of fermented flavors like gochujang and miso, definitely give the spicy Chinese complement of Doubanjiang. It’s the basis for Sichuan style Mapo Tofu and “fish fragrant sauce”. When you make vegetarian dishes with it, you will not miss the meat flavor!
I agree - that perfectly creamy interior texture that still retains its meatiness is the best part of eggplant. Soooooo good.
So happy you made 鱼香茄子 🍆 it’s one of my all time favorite dishes and used to eat it all the same when I lived in China 🇨🇳
Andrew just does such a good job with this series
Literally my favorite vegetable. Fish fragrant eggplant is already my favorite dish that I cook. Cant wait to try all of these. Especially that breakfast one, looks pretty easy especially now that I'm restricted to a university apartment.
When making tortang talong, there is another trick when taking off the skin.
you can burn the skin black just right that it will easily separate from the meat. While holding on to the stem put the eggplant under the faucet with running water, just enough so you don't get burned while you are peeling the skin. Under the egg plant, place a basin or a large bowl where the burned skin will mostly fall as you peel the skin.
Sometimes though the skin will still cling to the meat so you can pinch or cut the skin when it happens.
It is a little tidious but the burning really gives off this amazing smoky taste that it is worth it
Tortang talong is ❤️. So great that Andrew loved it.
I’m in love with this series. :) Also, you could also have made “Aaloo Baingan” which is a dish eaten with Roti (Indian flatbread), and has potatoes and eggplant. There’s also a VERY TASTY (and MY personal favourite), “Baingan Bhartha”, which is made almost the same was as the dish you made by grilling the eggplants. Another one is a simpler one, wherein you grill the eggplant, and put it in curd with all the masalas, it’s called “Baingan Raita”. These are the most common North Indian ones I can think of.
It’s so interesting seeing how thick the eggplant is…I live in Tokyo and I have never seen any eggplant at the grocery store that thick. It’s usually really thin. The taste of American eggplants are pretty different from Japanese ones. I don’t exactly know to explain it.
yeah korea only has thin ones too
i think its asian vareity
Awesome and looks so yummy! THanks for sharing! Have a great day!
omg!! I love Made with Lao's channel!! So awesome to see you reference legit Chinese homecook recipes
The rotating eggplant cut for the fish fragrant eggplant is so legit *chef's kiss* so authentic
I just want to remake EVERYTHING. Love eggplants, and tortang talong is perhaps the dish i can eat for the rest of my life.
He did my suggestions! I'm so happy! Yay! Tortang talong! THANK YOU ANDREW FOR MAKING FILIPINO FOOD! I HOPE INGA DOES A 24HOUR FILIPINO FOOD CHALLENGE!
THANK YOU🥰♥️
Wow I really want to make that ratatouille stuffed cabbage! Great idea!
In the Caribbean we have something similar to melitzanosalata, before roasting the eggplant we make piercings and stuff garlic into the slits ( i usually add alot of garlic) and roast it along with tomatoes. When its done roasting its cleaned off and mashed, we add onions and spring onions and whatever herbs you want and we have it as a dip mostly with roti
If you can't char on a bbq you can wrap the eggplant in aluminium and cook it on a gas stove set to very low for quite a few hours, occasionally rotating it
Tortang talong is one of my fave.. I'm just so happy it was featured here.. 🤗🤗🤗
AKI'S KITCHEN IS A FAVORITE CHANNEL!!! Such good recipies in general. love this series!
I love Soviet eggplant roles (in our family we just called the dish eggplant, so I don't really know the official name of this side dish), you wash the eggplant and slice it like in the eggplant parm (OBS! Keep the skin) salt and you fry them up in olive oil until brown. Put finely chopped garlic, mayo or sour cream, a slice of tomato and dill on the cooked slice and fold in half. Done and delicious!
There are some other variations online with other fillings but I really like this one because its quite simple and easy. Another way to dispose of eggplants is to chop the up and add them to a bolognese sauce, nice way to get barely noticeable veggies into a meat dish.
Thank you so much for doing this style of video!
It exposes so many recipes for one ingredient I definitely am going to make a few of these especially the cabbage rolls!
Great Video! Tortang talong is really famous here in the Philippines! One of my fave dishes . 🇵🇭
Don't use warm milk to make bechemel. "Hot roux, cold milk, no lumps"--chef John, the patron saint of home cooks.
okay, i never expected you'll cook tortang talong. As I read the title, in my mind, I already mentioned tortang talong. wooow ang sarap. very simple dish but delicious
Screaming crying at the tortang talong. Filipino representation for the win 😫❤️
I'm so glad you made fish fragrant eggplant. It's one of my family's favorite dishes ever
The grilled eggplant dish you made is my go to any time we grill anything, and I totally agree about the hard to articulate d oneness of the eggplant. Sometimes we go Mediterranean, but eggplant grilled that way dressed with soy, garlic, ginger, chili, sesame, scallions is also so good. This was a great episode.
Oh, I forgot to say, when we grill anything we just chuck a few eggplants on at the end and let them cook while we eat. I usually put them in a covered glass bowl in the fridge and then we dress and serve them the next day. I always feel guilty about the wasted charcoals after we grill, so this uses them up and we get great food for lunch, or even breakfast on day two.
as soon as i saw tortang talong i immediately started singing in my head "I spent oh so many nights just eating my tortang talong and I grew strong because of my tortang talong!"
What a great version of голубці ! I made mine (non vegeterian) version of gołąbki literally yesterday. Honestly, I must admit that this series is one of my favorite cooking show
Green and Yellow Plantain - I'm looking forward to seeing how is cooked apart from Latin American culture.
Oh my god I love this concept!! I’m definitely following you right now
I really love your style of telling hour you‘ve done the things! In most of the cooking videos people do the cooking and tell what they’re doing alongside and your perspective is something different :)
I really liked this video! Eggplant is one of my favourite vegetables but I mostly just eat in ratatoille or pisto as we call in Spain, or in moussaka, so delicious.
Recipe #1 has me intrigued. Eggplant parm. But with that white stuff poured over the final layer. 😍😍 It looked so yummy. My mother used to make a standard eggplant parm. Cut in discs. Breaded. Tomato sauce. Mozz cheese. But your version looked better. (Sorry mom) ⛈ (lighting came down)
Andrew saying “Panlsang Pinoy” is so surreal.
i love this series! not related but have you ever considered attempting georgian cuisine? many dishes such as ajipsandali and nigvziani badrijani feature eggplant and are soo tasty
I ❤️ ❤️ ❤️ eggplant. I cannot wait to make the eggplant stuffed cabbage.
The grilled eggplant is iconic. I love it as a tapas with crusty bread and red wine.
Oof, devine in shwarma!!
Can't believe one of my favourite foods made it to ATE. I usually eat it the first way you made it with ketchup and hot sauce. Goes great with rice! Tortang talong my beloved 😍
I love egg plant! I’m gonna try and grow some this year in my garden. This recipes is great I am going to make this for my family! They will love it. Your clear presentation makes it look so easy and delicious. I also make TH-cam videos and I feel so lucky to be able to learn from other talented creators like you! I hope to learn more from each other.
Thanks for sharing the recipe
Here in South Italy we have a variant of the eggplant parm. It becomes a dessert, basically you still fry the eggplant but without breadcrumbs, and instead of tomato sauce between the layers we have melted chocolate, cocoa or coffee powder, cinnamon powder and, if you want, you can top it with cream or some sugar
What is this called, I NEED to look up a recipe and make this immediately
@@kamcorder3585 chocolate eggplant parm, it's a traditional recipe from Amalfi. I can't find any recipe in English, sorry.
@@carcar9315 No worries, just searching the name helped me find several English recipes. Thank you for this life changing information
@@kamcorder3585 cool, let me know what you think about. When my mums make it, we always try to have someone take a bite without saying what it is and it's always funny watching people's reaction
I'm so excited to see Andrew try a Filipino dish!
Super stoked that you did and liked my suggestion of the Tortang talong. I bet all the filipino community got really excited about this, and now it's Inga's turn doing 24h filipino dishes :D
My father grows eggplants and so there will be weeks where we have so much. We do torta, roasted or steamed (with bagoong and tomatoes), then dinengdeng (a local Filipino stew), fried (dipped in soy sauce). I'll give these new recipes a try next time.
Thankyou , thankyou , thankyou, well done ! So joyed to see new spectacular recipe for a favoured vegetable
Truly great content, thank you! Love the broad and open-minded exploration of ingredients in this series.
Long time fan of the series, but was pleasantly surprised today that you made tortang talong! And now I have a hankering to make it for breakfast.
Oh wow. I was sincerely shocked he made Tortang Talong. My mom usually makes it with ground pork.
Also, I don't know why but during this video I realized that Andrew is like the Ben Wyatt of cooking.
This series is such an inspiration to explore and harness the potential of simple ingredients, keep it up!
a great addition to fish fragrant eggplant is (a little bit of) dried and salted fish/prawn!!
idk if it’s just the hk cha chain teng style, but in home economics class we ground up some salted fish and added it alongside the minced garlic to achieve the “fish”-fragrant taste
(also i highly recommend adding minced meat, it adds a nice contrast of texture and pairs great with rice!
i quickly clikcled when I saw tortang talong and kudos for using authentic Filipino cooking channels 😁
So glad you chose eggplant! Really creative ways to use it. In the last couple years, I've come to really enjoy eggplant when it's cooked right. This makes me want to run out and buy eggplant so I can try some of these out
i think we are overdue for a broccoli and/or cauliflower episode!!
I love how your food is real and yet looks like fake commercial food, amazing achievement
love to see melitzanosalata and akis's channel featured in your videos! eggplant is such a challenge because i feel like oddly enough it is an acquired taste. well done!
I was not expecting you to do tortang talong!! Literally my top 5 memories from the philippines
When me boy said "Tortang Talong" and started roasting eggplants over a stove burner... An immense sense of nostalgia came over me. Like a memory that hadn't surfaced in many years suddenly appeared, as if it was found at the back-most end of the pantry.
Funny to think I just wanted to find out how heck I was gonna cook eggplants that my father bought on a whim.
really surprised you didnt make baba ganoush or eggplant with tahini and lemon thats a classic.
enjoying these vids