Pig’s brain and eggplant frittata
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
3 pcs. of pig’s brain
4 eggplants
1 tsp. of minced garlic
1 onion
1/2 carrot
2 eggs
1 tsp. of finely chopped fresh parsley
salt and pepper
1/2 c. of cooking oil
Cooking procedure :
Wash the pig’s brains well. With your hands, remove the veins and membranes. Boil in 1/2 c. of salted water for 5 minutes. Drain and cool, preferably in the refrigerator. Cut into small cubes, about 1/4″ x 1/4″ in size.
Boil, steam or grill eggplants until tender but not mushy. Drain and cool. Peel off the skins. Using the back of a fork, flatten the eggplants. Sprinkle with a little salt and pepper.
Finely chop onion and carrot. Beat eggs in a large bowl. Season with salt and pepper. Add cubed pig’s brain, minced garlic, chopped onion, carrot and parsley into the beaten eggs. Blend well.
Spoon egg mixture into the flattened eggplants. Pat and smoothen the top.
Heat a large skillet. Pour in cooking oil. Heat until it starts to smoke. Carefully slide the stuffed eggplants onto the hot oil. Cook over high heat until the underside browns, about 5 minutes. Flip the eggplants over with a turner or spatula. Cook until golden brown. Drain on paper towels and serve hot.
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[...] pig brain and eggplant frittata [...]
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[...] but I’ve gone beyond the traditional in so many ways. I’ve cooked tortang talong with a pig’s brain filling and and even with a sisig filling, and I’ve even tried baking it for a less oily result. [...]
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[...] dish. If you prefer the meaty version, try the version with ground pork or the more exotic one with diced pig’s brain. I served this meatless tortang talong as a side dish to pork [...]
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I tried tortang utak ng baboy when i was much, much younger. But my aunt never told me what it really was, until after I got a spoonful in my mouth and said it was okay. Haha. It was okay. Very creamy. But now knowing what it is, I’d rather not have it again. Hehe.