Sometimes, we get tired from the usual viand and rice, or tortilla and veggie platter (will post about this), so I think something up which is based from meat dishes I see on one of the several food and cooking shows I watch. :)
This one’s really easy and is really a treat!
- Green Bell Peppers (nice if you could get your hands on medium to large-sized ones)
- Eggplant (peeled)
- Quail Eggs
- Soy Sauce
- Ground Pepper
- Lemon or Calamansi
- Cut the Bell Peppers in half, take the seeds out, clean the halves and set them aside. You can decide to cut it horizontally or vertically. The advantage of cutting the top half from the bottom is that the halves can sit on the pan without any problems, instead of the other way wherein the halves will look like boats (like the ones I have on the photo) but I prefer the bell pepper cups shallow and I had really small ones to work with at that time so to make them look bigger, I cut them that way.
- Prepare the rest of the veggies. Dice the eggplant, almost pea-sized. Cut the tomatoes almost the same size as the eggplant. Mince the onions and the garlic.
- Fry the quail eggs, sunny-side-up (I like them over-easy) and set them aside.
- In the leftover oil, saute the onions and garlic.
- Add all the other veggies, ground pepper, and add soy sauce. Optional, try adding BBQ sauce also if you’re a fan of sweet and salty.
- Once all the veggies are cooked, remove them from the pan and put them inside your bell pepper halves.
- Put them in your pan (make sure there’s no oil in it) and cover (or bake if you want). This is the same technique we used in the no-bake-stove-top pizza recipe I shared years back.
- After 5 minutes or so (depending on how crunchy or roasted you want your bell peppers), add slices of quick melt cheese on top, or your preferred cheese and cover the pan again.
- Wait for the cheese to melt and drape the bell pepper and take the halves out.
- Put the quail egg on top and serve with either lemon or calamansi.
- Best served hot and with rice.
Note: You can do this with meat by replacing eggplant with ground beef. But honestly, you won’t need to. This recipe easily fooled Mario who asked me twice if there really isn’t any meat in the dish because eggplant can mimic the texture of ground beef and the soy sauce and ground black pepper can give it the taste it needs to pull-off the act.
This dish is VERY flexible. I can imagine many different combinations of vegetables.
One of the keys in making people like the dish is making the dish look yummy. So whether you’re serving this dish to another person, or to yourself, pay attention to plating and once you start eating, pay attention to the layers of flavors you have successfully whisked up in your own kitchen. Make your kitchen a great adventure land, and you, the master.