Yay beryl! U made my stuffed eggplants (squeal in joy)! You did great! Im so happy to see u really enjoyed it! The leftover stuffing can use to stuff mushrooms , bell peppers....or if u just wanna be lazy, just fry into a big meat patty by flatten the stuffing into a big pancake. Cut into big chunks. Then u can braise any vegetable with it! Enjoy!
@Poppykat9866
10 ай бұрын
I was thinking the filling would make delicious little meatballs too!
@christina33333
10 ай бұрын
Can also stuff into halved long peppers (can apply a thin layer of cornstarch if the stuffing doesn't stick to the pepper/eggplant), onto thick slices of medium firm tofu (intermediate level lol), into halved fried tofu (refrigerated section in a bag), scoop meatballs into boiling soup or press the stuffing into a patty in a non stick pan, pan fry the stuffing, slice it then mix with other stir fried veggies.
@Ealsante
10 ай бұрын
Yesss! There's this thing in Guangxi called "eighten stuffed things", which is exactly what the title says - it's that paste stuffed into tofu, mushrooms, peppers, eggplants, chilli, bittergourd, etc. etc. etc.
@marushka123
10 ай бұрын
It is the one I want to make.
@erickj.j.7437
10 ай бұрын
Use the oven, just cut holes in the eggplant . Prevents it from bursting. Easier to turn and peel once it's cold. Can also be eaten as a salad with vinegar, garlic . Drizzle some olive oil and some parmesan.
@kaekaeoshi69
10 ай бұрын
I'm Indonesian and love Philippines Eggplant omelette, sometimes i add balado (minangese sambal) to give the eggplant more kick on it ❤❤❤
@ishi0ishi457
10 ай бұрын
PH 🇵🇭 🤝 🇮🇩 ID
@alainepistolamata2881
10 ай бұрын
i love also beef rendang
@neilneilguiang8409
10 ай бұрын
Thats a good combo
@rafaelteodosio7637
10 ай бұрын
I love sambal in it! Good thing we have that here in PH.😊
@iKilleas
10 ай бұрын
Yeah, i love also my tortang talong spicy. So sambal is good.
@lisam9233
10 ай бұрын
TIP: to more easily peel the roasted eggplant (and roasted red peppers, which I make *all* the time), after charring the skin, put it in a paper bag and close the top while it cools enough to handle. The skin will slip right off because it steams in the bag. 😁
@rannarann9316
10 ай бұрын
No. Peel it through water. The easiest😂😂😂
@tarastreasure
10 ай бұрын
Yes, the steam helps with that. I put them in a bowl and cover it with a lid.
@hoshiandreeramirezhernande9682
10 ай бұрын
I was just just about to put this in the comments! In Mexico, when you char vegetables for a salsa, you put them in a plastic or paper bag and the steam gets the job done.
@DramaQueenD13
10 ай бұрын
@@rannarann9316doesn't that remove the flavor?
@bilogskii2216
10 ай бұрын
@@DramaQueenD13 That's what I'm thinking. The whole point of charring the eggplant is to give it a smokey flavor and it might get removed if you remove the skin with water. If you don't want the smokey flavor then just boil the eggplant. Ot's easier to remove the skin that way.
@eduardescueta3792
10 ай бұрын
For tortang talong you can add ground pork and some small cube potatoes. Beat the egg white first until it looks foamy and gently add the yolk but maintain the foamy consistency of the egg. It will give your torta crispy edges.
@tenkaistar1089
10 ай бұрын
Yes! I like my tortang talong with ground pork as well. Ground beef is also good.
@BrutishYetDelightful
10 ай бұрын
That sounds good! I am always in favor of pork.
@AnniCarlsson
10 ай бұрын
What can I use instead of bananaketchup becouse never seen that in a store
@onekill31
10 ай бұрын
@@AnniCarlsson A tomato ketchup is still okay
@AnniCarlsson
10 ай бұрын
@@onekill31 oki. Thank you
@janicelaccay2926
10 ай бұрын
Well I just found out that my dad's Eggplant omelet is a tortang tolang. Every other Filipino dish he made he called it by the Filipino name. So I always thought he invented the eggplant omelet because that's what he always called it. Although he did call Dinuguan, chocolate meat; but I figure that's many Filipino parents' strategy to make their American born kids try to eat it.
@Vekcrazah
7 ай бұрын
that chocolate meat explanation gave me a laugh lol, that's very clever, hiding the bloody nature of a bloodied stew
@arlynnecumberbatch1056
4 ай бұрын
chocolate meat??? 😭😭😭
@Mondy667
4 ай бұрын
@arlynnecumberbatch1056 well I did thought it was chocolate aswell
@arlynnecumberbatch1056
4 ай бұрын
@@Mondy667 youre looking for champorado, its a rice cereal makeshift with chocolate soup
@fightme4136
4 ай бұрын
Chocolate meat is for your own sake 😂
@AngryKittens
10 ай бұрын
The Marianas recipe is very similar to a Filipino dish called "kulawo", which are also charred eggplants with coconut milk, onions, salt, vinegar, and other ingredients.. They're both Austronesian countries. And both were colonies of Spain. Even the term "niyok" is almost the same (coconut is "niyog" in Tagalog), although in Chamorro the y is pronounced more like a "dz" because of Spanish influence.
@zhehanyguillergan5010
10 ай бұрын
It looks like ensaladang talong too, minus refrigerating it. 🇵🇭
@ProximaCentauri88
10 ай бұрын
Chamorro "kilaguen" is actually just the Tagalog "kilawin."
@UgLyMaLaySian
10 ай бұрын
We have that recipe too in the Philippines but I prefer tortang talong
@mountainrock7682
10 ай бұрын
Not really Spanish influence. The "j" sound (which sometimes get weakened to "z") is native to numerous Philippine languages.
@drrelivemusic
10 ай бұрын
Yes, for Chamorro cuisine! Like many other parts of the world that share "dishes", the Mariana Islands & Guam does share similarities with the Philippines as well. It's cool and amazing, just like the Chamorro people! Thanks so much, Ryan! This is Beryl's second "Marianas" recipe!!
@madalina-cristianad9664
10 ай бұрын
I'm so happy you tried one of the dishes my home country has to offer and that you enjoyed it (Romania). The only tip i would give is to make the eggplant base as smooth as a puree, I usually use a blender for it. Thank you for featuring my childhood favorite dip. Gonna try some of the other countries recipes as I absolutely love eggplant.
@alinux
10 ай бұрын
Pureeing the eggplant would be a blasphemy really! My tips to the video: the eggplant in the video seems undercooked to me therefore do not be afraid to roast the eggpland until it becomes black (can cook it on a metal tray that sits in between the eggplant and the fire so that you do not burn your fingers), use red onion and far less that used in the video, use a minced clove of garlic, salt and pepper of course. VERY IMPORTANT, it should stay in the fridge over the night for the flavours to properly blend. Follow my advice from Transylvania and see if there is any difference! 😊
@adedow1333
10 ай бұрын
Salut! Thanks to both of you for the ideas and advice! My husband lived in Romania back in the mid 2000's and misses this dish. I am finally persuaded to try to make it for him!
@madalina-cristianad9664
10 ай бұрын
@@alinux I would not call it blasphemy, just a different approach depending on the region you're from maybe. All the ones I ever tried were a bit more smoother, not better or worse than the one in the video imo, even in some restaurants in Transylvania. It comes down to your personal taste. I suggested blender as the wooden tool we actually use for this recipe could be harder to find in foreign countries. Also never heard of garlic in this one, you live and you learn :)
@ioanastratulat3494
10 ай бұрын
And also very important : not adding the mustard in the mayonnaise and using sunflower oil, not olive oil 😅
@cpybra
10 ай бұрын
@@alinuxi grew up in Transylvania and my family (and every other family I knew) would always use an immersion blender to purée the eggplants. It’s not a blasphemy. Just personal preference. But yes, I agree, the eggplant was undercooked. ✌🏻
@andreachua8453
10 ай бұрын
For the Chinese stuffed eggplant, it helps to cut the eggplant into thick discs and place the cut for the filling horizontally - it should end up looking a bit like a castanet! That way it has two flat surfaces for you to flip during pan frying
@andreacontreras2278
10 ай бұрын
Genius idea. It sounds so obvious when you spell it out like that, but I wouldn’t have thought about it 😂 Thanks!
@yeebabby
10 ай бұрын
Yes! Exactly! And it will be cooked way faster and more crispy.
@JanetBrown-px2jn
10 ай бұрын
I use to get an eggplant dish at a Chinese restaurant in NJ done that way,as I watched BerylI was thinking no there is a better way.
@blurnobody
10 ай бұрын
Plus, it can take more stuffing. I equate it to more of a clam, but I like the castanet example! 😊
@gabriele7381
10 ай бұрын
Eggplants are such versatile ingredients. In Italy, we also make melanzane al cioccolato, a dessert made with fried eggplants and chocolate sauce. It's really tasty!
@priscillad8
10 ай бұрын
😮
@MaryseMeunier
10 ай бұрын
Wow ! Never heard of it but now, I want to try it for sure ! Thank you for sharing !
@TheWinnipegredhead
10 ай бұрын
Can we get this recipe in part 3?!?
@gabriele7381
10 ай бұрын
@@TheWinnipegredhead I think it would be so fun for her to try it! It's surely something unusual
@ЦзинКэ-ы5х
10 ай бұрын
>dessert made with fried eggplants and chocolate sauce I'm pretty sure after that you should stop shaming Americans for Chicago-style pizza
@SupremeLeaderKimJong-un
10 ай бұрын
The Northern Mariana Islands are a pretty cool place! The Northern Mariana Islands were settled by Austronesian people around 1500 BC. These people became the indigenous Chamorro and were influenced by later migrations, including of Micronesians in the first century AD, and island Southeast Asians around 900. The Spanish were the first to colonize them, then the Germans in the 1890s, the Japanese following WWI, and then the Americans took them after WWII. Northern Mariana Islands cuisines show a combination of traditional Chamorrian cuisine, Spanish cuisine, Asian cuisine, and American cuisine. Popular dishes include: Escabeche which is a common dish in Filipino and Latin American cuisine but is also enjoyed in the Northern Mariana Islands. It is made up of fried fish topped with a vinegar-based sauce which can either be sweet or sour, as well as sliced vegetables. Red rice is a staple and a necessary part of a meal at any party or gathering as has been for years for the Chamorro people. The rice gets its color from achote. There's also kelaguen which a dish steeped in a marinade combining lemon juice, onions, local hot peppers, salt, grated coconut, seafood, and beef, chicken to give it its flavor.
@janellecaitlin9898
10 ай бұрын
The dish from the Marianas remind me of a dish from the Philippines that is also often served at the beach or during an island hopping tour. basically, it's grilled eggplants chopped into pieces to make a salad with tomatoes, onions, calamansi, sometimes coconut milk too, and salted egg. It's sooo good.
@Trilixa
10 ай бұрын
I hate eggplant lol. However, a couple of tips to help you along. One, when grilling eggplant to char it, put it into a bowl while it's still hot and cover the bowl in cling film. When it's cool enough to handle, the condensation from the trapped steam will greatly reduce the difficulty in peeling them. Two, when making homemade mayo, you can use a blinder or a stick blender and save your arm from the whisking. Love watching your stuff, always a big fan.
@telebubba5527
10 ай бұрын
You can use that trick with the cling film on many vegetables, like tomato's, bell peppers, plain peppers and stuff like that.
@kikihammond5326
10 ай бұрын
Mayo can also be made in a blender.
@adinamatei279
10 ай бұрын
I love, love, looove seeing you making Romanian dishes and I'm so glad you loved salată de vinete 🩷 Some tips if you decide to make it again: 1. Homemade mayo is much easier to make with a wooden spoon. The wood emulsifies it quicker and you can go much slower and without all the effort. Also, Romania didn't traditionally have olive oil in the past so sunflower is the best option as it's more neutral in flavor. Canola would also work. 2. Try baking the eggplant for longer (maybe make 2) until you see the juices start to come out, then after you peel them, leave them to strain for 30ish minutes. You get a much creamier and denser salad, plus it's supposed to reduce the bitterness. 3. Yes, it was a bit too much onion xD but the important thing is that you loved it. Try serving the dip spread generously onto a piece of bread, ideally homemade or sourdough. 4. Maybe visit Romania soon? We'd love to have you ❤
@adedow1333
10 ай бұрын
What great advice! I'm looking for comments like this one to make the best version I can for my husband who misses the food from when he lived there several years ago. Thank you!
@mattildeo1950
10 ай бұрын
i litterally take out alllll the water possible out of the egglant by many many time and many process. its the best! and i add yogurt.
@mihaelac2472
10 ай бұрын
After we char the eggplants we let the juices run out of them, as they are bitter. Also olive oil has a strong flavour, that changes the taste, we Romanians use sunflower oil. After adding the oil, salt and onions, I let the dip stay in the fridge for a while. It goes very well spread on bread, with tomato slices as garnish.
@adinamatei279
10 ай бұрын
@@mihaelac2472 to be fair, Mihaela, I thought about this bitterness while writing the comment and described it as alleged. I feel like the eggplants we used to eat from grandma's garden were indeed bitter sometimes but nowadays, in supermarkets, you don't really find bitter eggplants anymore. I think the farmers only cultivate non-bitter varieties for commerce. The same goes for cucumbers... Have you had bitter, thick-skinned cucumbers lately? They used to be very frequent in my childhood, some we would peel and others we'd just throw away. Nowadays supermarket cucumbers are tender and not bitter at all. So yeah, I guess that as vegetables change, the way we prepare them also changes. But I still think that draining the eggplants in this case is a good idea :D
@nothing7666
10 ай бұрын
If there is part 2 of this i hope you get the chance to do greek papoutsakia ( little shoes) i know musaka also has eggplant but i think its better to give attention to more less known dishes instead
@SingingSealRiana
10 ай бұрын
This is the part two already
@nothing7666
10 ай бұрын
@@SingingSealRianait is ? Well part 3 then
@sybilreneemcgowan1472
10 ай бұрын
@@SingingSealRianathen we need a third and fourth episode!
@ryuichiro.sakuraba
10 ай бұрын
In our household, roasted eggplant is over the gas flame until the skin is charred to black and the burnt peel just needs a light scraping of the hand or a spoon as it crunches off the flesh. I prefer that when making tortang talong as it has more smoky notes which the household loves. Also, getting the bubbly eggy edges to a shattering crisp makes for a nice dish to go with rice, then letting the leftover cool and sog out a bit for a fun chewy texture akin to a spongy fried tofu skin. :)
@grazieleroco7104
10 ай бұрын
Hey Beryl! tip for when handling pepper: rub oil on your hands and then wash it with soap, it will help to dissolve the capsaicin and then you can wash normally.
@jessicastevens5782
10 ай бұрын
or an acid, like lemon or vinegar
@AverytheCubanAmerican
10 ай бұрын
Wow, nice to see some Northern Mariana Islands representation for a change! Definitely not a place in the US that is talked about that much! They have a really nice flag! The dark blue represents the Pacific Ocean. The white star in the middle of the flag represents the US. The star is in front of a latte stone, which represents the Chamorro people who are found across the Marianas archipelago. Latte stones are megalithic capped pillars that were used by ancient Chamorro people as building supports for their homes. And the multi-colored floral wreath surrounding the latte stone represents the Carolinian/Refaluwasch people who migrated to Saipan from the Caroline Islands. Just like Micronesia, the Marshall Islands, and Palau, the Northern Mariana Islands became administered by the US after Japan's defeat in WWII as part of the UN Trust Territory of the Pacific Islands. As the Northern Mariana Islands are part of the same archipelago as Guam, there have been different referendums on whether to integrate with Guam. Four referendums were held in 1958, 1961, 1963 and 1969. On each occasion, a majority voted in favor of integration with Guam, but this did not happen as Guam rejected integration in a 1969 referendum. In a 1975 referendum, nearly 80 percent voted for Commonwealth status, and thus it became a Commonwealth in 1978. They became US citizens in 1986.
@thepreparedpinoychannel5637
10 ай бұрын
for the tortang talong(the Filipino eggplant dish) you can peel it easily if after roasting the eggplant you would put it inside a ziploxk bag and let it stay there for several minutes. The moisture would help you peel it easily
@toxicarrot89
10 ай бұрын
Amazing how in its origin the newness of eggplant made it a scapegoat for so many diseases, and today those unfamiliar with it might also be turned off by it. Thanks Beryl for sharing another set of veggie forward dishes!!!!
@alcor4670
10 ай бұрын
Tortang Talong might seem basic, but you can add practically anything to it. You could even add regional-specific items to it to resemble a dish commonly served in other countries: • Italy: Mozzarella and tomatoes, finished with basil and Parmesan. • Japan: Basic, finished with teriyaki sauce, japanese mayo, katsuboshi flakes, and nori powder. • French: Cooked in butter, add caramelized chopped onions, gruyere and a bit of creme fraiche. Finished with chopped chives. • Indian: Dusted with garam masala. Add cooked lentils, finished with a bit of yogurt. • Greek: Cooked in olive oil. Tomatoes, feta cheese, kalamata olives. • *_and so much more._* For Americans, I imagine you could add shredded rotisserie chicken, pulled pork, ground beef, or any type of bits of meat you'd like, and finish it with any sauce that matches those. Vegans might just add a variety of herbs and finish it with chopped chives and vinaigrette.
@SweetAngelGC
10 ай бұрын
Just like when you char bell peppers, if you put your eggplant in a plastic baggie after charring and letting it sit for about 5 minutes, the skin is much easier to peel. Tortang talong is comfort food for me. :) The other dishes look delicious as well! I am definitely going to try!
@stacyhanslow838
10 ай бұрын
Or, if they are too large for a bag, place them in a bowl (preferably metal or glass) and cover with clingfilm for 5 or 10 minutes.
@Cyberia398
10 ай бұрын
Go plastic-free: just put a lid or plate on the bowl.
@47crazed
4 ай бұрын
man, she's the one that you would love to travel with. she's very open minded when it comes to trying new things. i love this channel so much!
@cpybra
10 ай бұрын
I personally prefer grating the onions when adding them to the romanian salata de vinete. I also use an immersion blender to get a smoother consistency :) But overall a fantastic video as always
@adedow1333
10 ай бұрын
Oh good idea! I'm looking through the comments for advice to make this for my husband who lived in Romania for a few years and misses the food
@cpybra
10 ай бұрын
@@adedow1333 some more tips: roast the eggplant in the oven, until it can barely hold its shape (the one in the video was undercooked) also if you want to make your own mayonnaise, definitely use sunflower or another neutral oil (you can also quickly make it with the immersion blender) or you can just use some pre-made mayo :)
@heidiovalles2179
10 ай бұрын
The Filipino recipe reminds me so much of a Dominican dish called torrejitas de berenjena. You slice the eggplant, like a cucumber, & fry in the seasoned egg wash. My family eats it with rice dishes
@UXPose
10 ай бұрын
The leftover pork and fish paste mix could be used to stuff other vegetables like bitter gourd, large chilli (in Singapore, it is a mild green one but I can’t find it here in the States. A good substitute would be to use sweet peppers which are sold in a bag of red, yellow and orange smaller peppers that has no heat but similar texture) and firm tofu. Search for Hakka Yong Tau Foo (客家酿豆腐) for the sauce.
@JanetBrown-px2jn
10 ай бұрын
Could you use the long pale green Italian pepper to replace the chili from Singapore,I have also seen long chilesin the Chinese markets.Hope that helps.
@UXPose
10 ай бұрын
@@JanetBrown-px2jnThanks. I will pick some up next time I see them and see if they works.
@impishishere
10 ай бұрын
I had no idea there were purple eggplants until I moved to the West. We have different types of eggplant (we call them garden eggs) in Ghana but none are purple.
@jaminwaite3867
10 ай бұрын
I was hoping she would mention that! The first white ones I saw were “garden eggs” from some West African cooks.
@toluasaolu
10 ай бұрын
I was looking for a comment like this. This is how it is too in Nigeria though these days, we can get the purple ones. We still call the others garden eggs (very yummy) and the purple ones are called eggplants😊
@jhbrown1010
10 ай бұрын
Beryl, huny bunny another great episode! Two pieces of advice. 1. Try cutting eggplant in half pole to pole and placing under broiler until charred. This works great for peppers too. 2. Cuisinart makes a 4 cup food prep machine that works great for emulsifying sauces like mayo, salsas, salad dressing etc.
@tluvrock
10 ай бұрын
do you know her?
@randysmith2766
10 ай бұрын
I love you and your channel. Thanks for the smiles and the inspiration! I used to sell produce at the Norman OK Farmers market. Tomato Growers Supply has seeds for 27 varieties of eggplant. They grow easily and are mostly pest free. The big Italian Eggplants are male or female. The males have fewer seeds and are less bitter for dips.
@bconsilio3764
10 ай бұрын
Yes i got the small white eggplant at my farmers market Also it the charred eggplant is placed in a heavy duty paper bag (or doubled) immediately after charring and close it up to steam until cooled it will peel easily. The same process as roasting red sweet peppers.
@maryflahive589
10 ай бұрын
Hi. loving this eggplant extravaganza! I think when they say "score the flesh", they mean the white interior, not the skin.
@kweicee
10 ай бұрын
Don't you mean eggstravaganza? :)
@jessicastevens5782
10 ай бұрын
yeah, I've seen some where there are "fingers" that cut all the way through, but if they just say score, it is typically a diamond pattern on the cut, flesh side
@cindym5302
10 ай бұрын
Yup, when she started cutting I said out loud - that’s the skin not the flesh! I’m sure it works either way though 🤷♀️
@Pammellam
10 ай бұрын
All these dishes look and sound so amazing! You are a genius a picking dishes to do! You are the _Queen_ of choosing food to present! Beryl, here in Japan we have fish grills on our ranges where we grill fish, obviously. But the fish grill is great for grilling/charing red and green peppers and eggplants. There is fire coming above and below the food on the grill which makes it go much much faster. I think in countries that grill veggies a lot have other, easier ways of grilling. That pork and fish paste for the eggplant stuffing, the leftovers can be used like _meatballs_ in a stir fry. Or grill them for your own spam like sandwich meat! Aioli can be made in an instant in your unloved little blender! Watch Kenji Alt Lopez, he has several blender Mayo videos, I believe. But all you have to do is add the whole egg, lemon juice, salt, garlic etc then the oil on top, all the oil and blend, blend, blend. In an instant it will be made. Girl, you need to Watch Jamie Oliver videos, he has been saying for years and years, _You do not need to peel the garlic when you put it in a garlic crusher!_
@yefefiyah
10 ай бұрын
Loving that you have a new gas stove! It's so cute!!! Use it in good health! Eggplant is such a favorite food. I love every eggplant dish I'd ever tried. I even make a yummy shakshouka with some roasted eggplant added to the pepper base. It adds something special to the dish.
@jagan2
9 ай бұрын
In Italy we have "melanzane alla parmigiana". We also slice them, put them in batter and fry them. Or grill them and let them soak a marinade of oil, herbs and garlic.
@fp2551
10 ай бұрын
I highly recommend everyone try the Romanian dish!! Our family friend is from Romania and she makes this every Christmas eve and I look forward to it all year 🤗🤤
@hal90001
10 ай бұрын
100% true! Greetings from Transylvania 🙂🦇🧛♂️
@adedow1333
10 ай бұрын
I'm absolutely going to make this for my husband. He lived in Romania for a fews years a while ago and misses your food very much. I've been scrolling through the comments for everyone's ideas for how to do it better and I feel like I can make it. I'm just sorry that I'll have to settle for feta instead of brunza. He has promised to bring me one day, but it's still too expensive. One day he will show me the cheesemongers!
@SalvatoreSantillo92
10 ай бұрын
In Italy we also do vegetarian eggplant (meat)balls, where we boil the eggplants first, before mixing them with eggs, bread, minced garlic and parsley
@brittanyvond.491
10 ай бұрын
Hi Beryl, I don't have a gas stove, so I bake the eggplants, cut in halves and skin side up, in the oven and just scrape out the flesh with a spoon. Works really good for dishes like baba ganoush and you can prepare your other ingredients while the eggplants are baking. Plus, you totally get that smoky flavour too. Will try that romanian salad, it sounds delicious. And I think that the first dish could be veganized with something like just egg, so I'll try that too :)
@skajohncarter
10 ай бұрын
A good friend from college made the Italian aubergine dish for a party of 8 or so. Whilst removing the show stopper from the oven, Marcello proceeds to drop everything (briefly) on the floor. Eyes met and we agreed to never mention anything in less than a second. The flurry of polyglot expletives was impressive; but no one was the wiser, everyone blissfully enjoyed the floor slop.
@BSWVI
10 ай бұрын
The skits are gold!!! I've never really enjoyed eggplant because it can be better so I'm going to look up your other one and try some of these as well. I saw some of the little tiny Indian eggplants just yesterday at my local Walmart of all places, so I can try them!
@ratsalad178
10 ай бұрын
I love your videos! a little tip for roasting eggplant on open flame: you can poke holes in it beforehand with a smoke so the steam escapes easily without inflating the eggplant. and to peel it easily, put it in a bowl or a plate and cover it while it cools - this steams it a bit and the skin comes off much easier :)
@ratsalad178
10 ай бұрын
with a fork*
@MaryseMeunier
10 ай бұрын
I LOVE aubergines !!! Having a hand blender changed my life, for blending potages but especialy to make mayo. It is sooo easy ! If you don't have one, I highly recommend it.
@edwinholcombe2741
10 ай бұрын
Aubergines?
@MaryseMeunier
10 ай бұрын
@@edwinholcombe2741 French is my mother tongue.
@patrimuresan99
7 ай бұрын
The way we make Salata de vinete (Eggplant Salad) in our family is by grinding the eggplant after it’s charred and peeled for a smoother finish. We also make the mayo with a hand mixer, so it takes very little time and you don’t hurt your arms. But the real difference is that we sauté the finely chopped onions and cool them before we add them to the mix. This eases the spiciness and it reduces the acid (if you have stomach problems). This way it also keeps better in the fridge, if you want to have it the next day. Just a little TIP if you want to try a twist on the flavor.😊
@kkattrap
10 ай бұрын
We grew the egg-looking eggplants this year - the plants were prolific but they kind of turn grey when cooked and we prefer the taste of the purple Japanese and Italian eggplants.
@robertstrickland2121
10 ай бұрын
Put the handle of the whisk between your palms and rub your palms back and forth, acts like a mini blender
@rachsantos
10 ай бұрын
You have to totally burn all the skin, cover it while it's hot so it's easier to take off the chard skin. It is also smokier, tastes so good! Thank you for always including 🇵🇭
@Na-sb1cc
10 ай бұрын
It's such a cute intro 😊, especially the red beryl in 0:17 😂
@cutelittlemoose
10 ай бұрын
My fave ways for eggplant are an Afghan recipe badenjan borani where the big fat eggplants are cut into quarter to third inch long (vertical, top to bottom) slices, seared in olive oil (skins salted before or charred, charred better always), patted dry so they aren’t overly greasy or soggy, topped with a spicy super thick tomato sauce, baked to tender soft perfection (baking improves the flavor-I’ve tried with all in a pan and it wasn’t anywhere near as good) and topped with sheep yogurt with garlic and sprinkled with ever important mint leaves, dried (just open a pure mint tea bag-the mint in those is sealed in the foil and better quality than the stuff sold as a spice, honestly, and the right near powdery consistency for this and other middle eastern dishes finished off with it-fresh mint is much more an Asian and Western European thing)… and my guilty one, stuffed Italian (hand sized) eggplants where you boil em whole in salty water to neutralize skin bitterness and soften em, cut em in half and scoop out the insides after they cool a bit (I use an ice bath so they don’t keep cooking), and mix the insides with lots and LOTS of Italian cheese, fresh herbs, and bread crumbs, and fry em face down. They can be served in that simple delicious form (no one has needed sauce lol) or of course a good marinara, a yogurt or sour cream based dipping sauce or really any other sauce you like (anything oozing cheese will taste good with, heck, I bet even ranch is good, but I love eggplant as is and no one ever wants them any different than “straight from the pan hope we don’t burn our mouths but don’t care!” They get gone so fast the work is worth it… same with badenjen borani, the afghan dish, that people inhale the first slice of then savor the second at a kinder pace. 🤤😋 It is truly versatile. 🍆 If the world only knew… Now I am wanting some baba ghanoush. Thankfully, I have some and the Siete cassava dip chips that are perfect for it (doesn’t go well with corn chips, and I can’t eat much gluten since I have a heightened risk of developing celiac disease according to wheat-specific gluten tests that show my white blood cells clinging to the stuff like crazy even in tiny dilutions, eep!)! :)
@jujutrini8412
10 ай бұрын
Cheers for the recipe for the Afghan dish. It sounds like my cup of tea. 👍
@s.o.3753
10 ай бұрын
Yay salată de vinete! 🍆 But yes indeed, that was a bit too much onion. And this coming from a huge onion fan!! Also, you may want to chop them a little finer, in our family at least that’s how we think it tastes best. Thank you for showcasing this and the other wonderful eggplant dishes. Your videos are always such a joy ❤
@radostka8495
10 ай бұрын
Great two episodes of Eggplant! We are expecting a third! Here, in Bulgaria, we also make kiopolu from roasted eggplants and peppers, smashed with garlic, salt and oil, and mixed with chopped tomatoes and parsley. (which may have some roots from the Turkish köpoglu, but it is totally different dish!
@makistar2001
10 ай бұрын
For the Hong Kong eggplant dish, please don't buy the frozen fish paste, food markets in NY's Chinatown have the fresh ones, just go to the butcher counter and you can get 1/4 pound, 1/2 pound. Some even have shrimp paste that you can make shrimp toast with, yum!
@Emeraldwitch30
8 ай бұрын
My favorite way to cook eggplant for hubby and myself is to make deep-fried fans lol. I bought wjat was supposedly long purple Japanese eggplant, but they ended up sending me a different packet of seed as the plants were small eggplants. They looked like long purple Japanese type but only like 4 inches long the biggest! But there were tons of them on the plants. So i washed them well and sliced them through from bottom to top but left them attached to the stem/crown top I lightly salted and let them drain off for about an hour while i fix other things for dinner. I then rinsed them off and fanned them out like a pretty hand fan. Patted them dry with paper towels. Lightly sprinkled them with starch. I've used potato or corn or tapioca. Then carefully dip the fan shap into any batter you like for deep frying. I like tempura and tend to make it kinda thin. Deep fry and serve with what ever dips you like. Daughter likes chili/peanutbutter and me I like tatziki. The kids like ranch(but its homemade ). They look like little fans and so so crispy and soft at the same time. We don't deep fry a lot but when we do everything harvested in the garden runs through the tempura lol. We especially love the green beans too lol 😅
@psycobasschick
10 ай бұрын
As someone who has always loved eggplant, tortang talong was perfect for the only eggplants I can get to grow. My psychiatrist is actually from the Philippines and I told her about making it and having it with garlic rice. She was shocked because I'm very white and autistic, especially since I said I used fish sauce in the rice (she hates fish sauce, said the flavor is too strong). And don't get me started on garlic rice... EDIT: this made me want eggplant, and as I live in Florida, my patio garden is still growing (better than during the summer). Throwing together what I have with some of the small Japanese eggplants I got from my plant (may need to fertilize because there are so many baby fruits on the plant), so spam and king oyster mushrooms that were a definite impulse buy with no executive function in sight. After digging out bacon grease (I'm southern, born and raised), a potato, the super sour kimchi that's been living in my fridge and a jjajang topokki kit I found a few hours ago, I'm making dinner
@tysonl.taylor-gerstner1558
5 ай бұрын
Hey Beryl..... I am addicted to your videos.... I myself am a chef (though I just quit my job to go into sales LOL). Your videos are like a one-stop shop to world recipes, and I do a lot of fusion. I noticed though that You slit the rind, rather than scoring the flesh. BUUUUUT you executed it in your own way, and that worked!!!
@traciechakraborty3829
10 ай бұрын
Thanks for this, I love all things eggplant. Chinese eggplants ARE slightly bigger, but not by much. You can dot the leftover fish paste on top of tofu & steam it. The resulting dish is very delicious, esp if you add cilantro. Restaurants brown the eggplant by deep frying, but your version's way healthier. For easier dill cleanup, use SCISSORS & cut directly over the bowl. Never heard of the Marianas dish, but I'm DEF gonna try it! It looks sooo freaking good!
@melindawolfUS
10 ай бұрын
Can you do Okra next? It's in the same family as eggplant and tomatoes but since my mom hates it, I've only been able to enjoy it in gumbo and once as a pickled pizza topping. I'm SO curious how it's served outside of the US where I never see it fresh; only frozen, canned or pickled.
@thighmeat6034
10 ай бұрын
i think it could be stir fried(not sure if whole or sliced, cuz i imagine cutting them might let the slime out), but for me i just boil them and pair with noodles. I think that some ppl dislike the sliminess from okra, but personally i love them😛
@m.b.6402
10 ай бұрын
Does your toaster oven broil, or do some similar no-fat high-sear process? If so then you can use that broiler function to sear your eggplants without all the fiddle. Put the eggplant in a pan, put the pan in the toaster, turn the oven up to high-broil or whatever they call it, and turn the eggplant a few times. It's easier, faster, and far less fiddly than trying to use your flame-burner.
@regal_ego
10 ай бұрын
Philippines' Tortang Talong is best when added with finely diced purple onions while the eggplant is being soaked in the beaten egg. 🥰
@davidonapittock8662
10 ай бұрын
Thank you also for drawing attention to my ignorance too
@izaskuncaro5662
8 ай бұрын
Mayonaise is one of the first things i knew how to make, but always i use a soup bowl and a fork, while i’m stirring i put the oil with a fine drizzle. The easy and lighter version is to put the hole egg in a pyrex (500 mL) measure cup, and complete with oil until you reach the 200 mL mark, the put salt, lemon, garlic (opcional) and with a hand blender like minipimer, put at the bottom and blend for thirty seconds and slowly go up, you will have mayonaise like in 1-2 minutes
@Mgn209
10 ай бұрын
Try broiling the eggplant in the oven. I poke it with a fork place it in a pan and let it broil for 15-20 minutes depending on the size. So much easier than holding it over the stove. Let it sit covered with a foil after removing it from the oven,makes for easier peeling.
@josieseeger8387
10 ай бұрын
I love eggplants i often put it in japanese curry with potato and fresh tomato and cilantro its not traditional but i love it. My favorit eggplant is a ty between the lottle heatherd ones or the long ones.
@ivacheung792
10 ай бұрын
You can use the leftover fish and pork stuffing to stuff bell peppers or chilies, too!
@nonnayurbuzness8107
10 ай бұрын
My wife is Romanian and she’s FURIOUS right now
@michytoodle
2 ай бұрын
There is nothing about this recipe I recognize but the eggplant. Not appealing at all
@nonnayurbuzness8107
2 ай бұрын
@@michytoodle Literally. No Romanian person would ever serve that
@michytoodle
2 ай бұрын
@@nonnayurbuzness8107 Exactly!
@rolandpatterson5090
10 ай бұрын
This was awesome! You gave the history of eggplant characters and props. I loved the doctor!
@bad_mime
10 ай бұрын
It's funny you mentioned the Iranian breakfast while sitting down to eat the Romanian dip! When I first saw the dish in your intro for this episode, I was sure it was Iranian Kashke Bademjaan which is an Iranian eggplant & yogurt dip. :)
@connieosness550
10 ай бұрын
I think there needs to be a part 3 with Kashke Bademjaan included! It is delicious.
@Spooky-Sara
10 ай бұрын
Does kashk e bademjoon have yogurt?? Kashk isn’t really yogurt, it’s a whole different thing
@btchard7409
10 ай бұрын
Salata de vinete. You didn't cook the eggplant enough. We don't dice it. We chop it with a fully wooden butchers knife until it's smooth as heck :D You can chop it up smooth and put it in small pouches and freeze. Take out whenever you want a quick snack. Goes well with salted tomatoes and onions and balkan cheese.
@maeannengo4908
10 ай бұрын
I hope Beryl will do a Correction episode where she will re-do the recipes where significant steps are missed
@erinlee5936
10 ай бұрын
I feel like we need a part 2 of this video. There's another Filipino eggplant dish that the world deserves to know - Puke Puke. The name sounds funny (or crude?) but the dish tastes delicious. It's actually easy to cook too!
@calibomber209
10 ай бұрын
Poqui-poqui (pokè)
@roviverdandelarosa2181
10 ай бұрын
Bastos
@Tallia3
10 ай бұрын
Watching this as I eat my own aubergine dinner!! (Roasted with olive oil, garlic, goats cheese and pomegranate molasses, served with chilli rice and fresh pomegranate seeds).
@layoutkimsstudio2341
10 ай бұрын
had this stuffed eggplant when i was a kid back in malaysia when i was a teenager... that shz is dope! thanks for reminding me, i'll be introducing this dish to my daughter.
@more-fried-chicken
8 ай бұрын
when I was a kid i didnt like tortang talong because it felt slimy and the only way I'd eat it was with soy sauce but as I grew up, I just added more eggs and even ground pork or beef and I realized my family just wasnt putting salt and pepper and now its one of my most comfy filipino dishes to eat. breakfast is always amazing when there's torta.
@karenontheair
10 ай бұрын
I love the Graza olive oils also- I was excited to see you using them as well in your videos! The finishing olive oil is some of the best tasting I’ve ever had!
@swapnalimantri6535
2 ай бұрын
Wonderful episode Beryl! Pro tip for roasting eggplant which my family follows from generations. Tip 1: apply oil on the eggplant before roasting. This helps in easy peel. Tips 2 : once roasted cover the eggplant with the vessel until it's cold. Follow these 2 tips to see the magic. Happy cooking ❤
@ScenariosOfDrea
10 ай бұрын
I’m Romanian American my mom who’s Romanian roasts the venete without mayonnaise or eggs. She makes it with smashing roasting the venete chops onions and adds olive oil.
@ccs4957
10 ай бұрын
OMG the history lesson/introduction with Beryl in "costumes" was too fun! I do miss seeing your fake phoning skits though and seeing all your awesome phone collection. The trick for getting rid of the garlic smell or hot pepper oil on your fingers is rubbing a stainless steel item like your sink, spoon, bowl, etc. then washing your hands with soapy warm water.
@riverAmazonNZ
10 ай бұрын
The trick is you have to touch all the garlicky areas with the stainless steel. A random rub is not as effective
@equaltoable
9 ай бұрын
Fennel seeds work too. Warm up a few, then smash with a spoon to open the flavor.
@Yen-dc7nn
5 ай бұрын
about tortang talong you can also boil the egg plant until its soft when poked by fork. its way easier for me and its cooked evenly. its just you dont get smokey flavor but i dont really mind. then we add chopped onion and tomatoes on the egg mixture.
@musicman2846
10 ай бұрын
Just completed your video on Eggplant. On the recipe from Saipan (Eggplant in Coconut Milk), I was wondering if you had poked holes all over the eggplant? We always do this before putting it on the fire. Anyway, always love your reactions to different foods of the world! Thank you!!!
@hal90001
10 ай бұрын
You have to try the Romanian dish people! You'll not regret it.
@aliceutomo6988
5 ай бұрын
I went to Philippine several years ago and THEY MADE ME LOVE EGGPLANT. Normaly, i wont even touch it. But tortang talong is the definition of LOVE❤. Thanks philippine. Love from Indonesia 😆
@kasstty
10 ай бұрын
Do a round two with Greek dishes. 🫶
@skatingcanuck9837
7 ай бұрын
As an eggplant love I was thrilled to come across this episode. Please do a part three as there so many cultures that use this vegetable. FYI there are many varieties of the white eggplant and apparently it has a delicious creamy flavour.
@gladys8060
10 ай бұрын
We have same version of chamorro niyok here in Mindanao Philippines...bbq eggplant with fresh coconut milk, red onion, carrots, bellpaper, ginger,tomato and spring onions mix all fresh ingredients with the bbq eggplant. But we called the dish "EGGPLANT SALAD"..
@charliebrown1184
10 ай бұрын
All of your episodes are must-watch, Beryl!
@ifeanyiezeanya6256
7 ай бұрын
Many countries in West Africa grow garden egg, which is basically an eggplant (similar to the European 1700s example you found). I remember eating them raw with peanut butter---surprisingly good!
@willeon23
10 ай бұрын
You had so much fun with this one Beryl I'm jelly hihi
@winskinini
10 ай бұрын
thanks for featuring tortang talong, my fave "struggle meal".. the skit at the start was awesome! love how you edit ❤ funny seeing my cat's tail getting featured online. still had blue hair here, now it's purple 😅
@selaga1
5 ай бұрын
I’m from the Philippines and we also make something similar to the Mariana Islands dish. Great as side dish for grilled meat/seafood ❤
@LPdedicated
10 ай бұрын
I ADORE the little historic scenes at the start! So funny yet effective!
@lynamus
10 ай бұрын
I filipino and I love eggplant as side dish like salad. I serves it with fried fish or meat. Delish
@putul8963
10 ай бұрын
For me, brinjals taste the best in nune vankaya pulusu (translates as oily brinjal curry, because of the generous use of sesame oil in the cooking process) it is very famous in the Chittoor district of Andhra Pradesh. It is a sour and spicy gravy, usually made on the thicker side. It is eaten with rice and appalam (urad dal papad). A very comforting food for rainy days.
@motakaoj
10 ай бұрын
PH. I use oven toaster instead of grilling in the stove u will know its done when it pops sometimes, and when frying make it more brown in color and flaten it out squeeze the juice from the eggplant. The taste will be different.
@anitajohnson6894
7 ай бұрын
I love that you’re so real and not scripted
@TheArtilicious
10 ай бұрын
Hey @beryl a dough/bench dough cutter will help you to scrape your ingredients from the cutting board to your pan and it will help to clean the cooking area. If there are leftover scraps on the counter it’s easier to scoop to the scraper
@maireen3517
9 ай бұрын
15:45 also if you want to make it easier to get the garlic you can use a butter knife or spoon/fork handle and just poke the clove directly from the whole thing and it will come out, no need to separate each one
@asianjournal777
5 ай бұрын
In Ghana, the egg plants here are exactly like the white one you held up, only way smaller. A bit bigger than actual eggs, and they're called garden eggs, and as they get older, they turn yellow orange.
@shreedevinair-pal9594
9 ай бұрын
In the Italian recipe, you could score the inside of the eggplant aubergine to me) and fill that with the stuffing, instead of the outside. That way the skin serves as a vessel for the stuffing.
@iambold
10 ай бұрын
Regarding the inflating of the eggplant at 21:28, in Romania some people use ovens to cook eggplants and sometimes they explode. We poke them 2-3 times making space for air to get out, just to be sure that doesn't happen (again).
@Dan-bt2is
10 ай бұрын
We add ground garlic and onions in tortang talong in my province. It tastes heavenly.
@rinah_dm
10 ай бұрын
I make my tortang talong a little on the crispy side. I also add a little onion and garlic powder in the egg to add more flavor
@nicoleannegarcia_07
10 ай бұрын
Hack my dad came up with if you don’t want to roast the eggplant for tortang talong: peel the eggplant with a peeler like you would a potato then cook in the microwave for a few minutes until it’s soft. Then do the usual flattening, egg wash and frying. It’s a lot quicker and less messy😄 also! Don’t forget to eat it with rice! It’s even better that way 😋
@bosechaitali
10 ай бұрын
Try adding chopped onions ginger and green chillies to the roasted eggplant and mix it all up with some mustard oil. Perfect pairing for some hot parboiled rice.
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