Happy Thursday and welcome to my little spot here on the Hive. I'm ChefBgob, a 47 year old retired chef due to diabetic health concerns like vision limibility. I have no paperwork/education formally... but I put in over 22 years on the line. Starting from management of fast food to earning s spot in a kitchen by working the deep fryer station... To being blessed by being educated in Saddlebrook Resort & Spa in Tampa, FL to making a change ( and a difference!) by switching over to dietary in Hospitals and Assisted Living Facilities.
My mom loves eggplant. An in the Filipeans, they have their own variant.. Usually skinny and long but looks the same, called Talong. My mom likes her grilled but they go good in braising and stews.
Being the best son in the world ( champ for over 16 years I might add 😅), I decided to make her a special dinner. ❤️
Step 1 After Gathering all your equipment and materials, wash the vegetables.
Due note, these are your standard eggplants 🍆.
Chop them up to help speed up the baking method.
Once cut.. cover the vegetable in oil and them season them. Note if I didn't use this seasoning for my Mom's food she would have said I'd disgraced our ancestors and then chase me with her chanclas.
Preheat to 350° and then cook for roughly 30 - 45 minutes. I like to rotate my baking halfway to help ensure a thorough cooking.
Can't stop while baking. So cutting up the sausage, I really like adding this smoked flavored to vegetables. It really brings a differene to taste, akin to how fresh ground black pepper does on food.
Chop chop... Ok let's have a little fun... movie trivia: Comment below what famous movie this is from, " Their's no crying in baseball!"
More Chop chop..
Here is the co-star of this show. I usually prefer a more robust depth flavor, but I held back to ease my Mom's mellow tastes. Now don't get the story twisted, Robert M. Is always a solid choice of vin..
I like reducing my alcohol by half to ensure a strong flavor and usually by then.. the alcohol 🍸 is burned out.
Here I'm making some roux.
Season to taste/perfer to go light on saltiness tho...
Get wok nice and hot.
Sear.. Sausage.. Savagely!!
Once the reducing is going, I add in the dinner ingredients to help flavor my concentration.
Take the meat out and set it aside. Now we start on the button mushrooms.
I spent the extra $10 to enhance this photo. Go ahead, scratch and sniff it. Enjoy!
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Add onions.
Make a beautiful sight.
Gather the reducing in a blender..
Let it run for a good minute.
Here's the burr part..
Tomatoes and red wine is a match made in heaven.
Bring the sauce all together.
Oregano is the missing trio for this ménage.
Simmer to let this all blend together. Light yet characteristic... like a banger song played during a summer park event.
Ctrl-V is the pasta command.
Luckily when I added some of the starch watch, it didn't break the sauce. So no roux needed.
And here we have the plate. Some parm for flavor... fresh julienne green bell pepper to give the dish some color.
We enjoyed this dish greatly and I was rewarded by sharing a love... my love.. to somebody I love.
Chef out of the kitchen. If you enjoyed this, please like, comment, follow AND share.