PASARAPIN ANG TALONG, PIPIKIT KA SA SARAP! (CHEESY EGGPLANT CASSEROLE!)
Pasarapin natin ang talong mo at siguradong pipikit ka sa sarap. Ito po ang aking sobrang sarap na Cheesy Eggplant Casserole. Ang ginamit ko po rito ay ang masarap at very tasty na TULIP Jamonilla Luncheon Meat para wala na pong hihintaying lumambot na karne. Tara na sa masayang pagluluto!!!
TULIP Jamonilla Luncheon Meat is available in selected Supermarkets like Puregold and WalterMart.
For more info on where to buy and to know more about TULIP Jamonilla Luncheon Meat:
May recipe ka rin ba ng Tulip Jamonilla Luncheon Meat? Share mo naman yan sa comment section para marami ang makapagtry. :) @tulipphilippines
#TulipJamonilla #LuncheonMeat #EnjoyTogether
**Please see the complete list of ingredients at the end of the video or from the list below.
(NOTE: This recipe vid is just 13 minutes and the rest of the vid are just shoutouts!)
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INGREDIENTS:
EGGPLANT MIXTURE:
9 medium size Eggplants (or 6 to 7 big size)
5 medium size Red Bell Peppers
4 pcs medium size Egg
Salt and Ground Black Pepper, to taste
RED SAUCE:
2 cans TULIP Jamonilla Luncheon Meat, cut into small dice
Cooking Oil
2 medium size Red Onions, small diced
8 cloves Garlic, minced
500 gms (4 cups) Sweet Style Spaghetti Sauce
1/2 cup Fresh Basil Leaves, sliced thinly
2 to 3 Tbsps Sugar
Salt and Ground Black Pepper, to taste
BECHAMEL SAUCE (WHITE SAUCE):
1/4 bar Unsalted Butter
1/8 cup (2 Tbsps) All-Purpose Flour
2 cups Evaporated Creamer (Evaporada), or you can use regular Evaporated Filled Milk
1/4 tsp Nutmeg powder
Salt & Ground Black Pepper, to taste
TO BE DISTRIBUTED EVENLY PER LAYER:
1 cup Fresh Basil Leaves, sliced thinly
1 whole bar Easy Melting Cheese, grated
1 cup Mozzarella Cheese, grated (Optional)
Cooking Oil for greasing of baking pan/dish
*To avoid a salty recipe, please make sure to put just a right amount of salt on each Eggplant mixture, Red Sauce, and Bechamel Sauce; as you will still need to combine all of these in a baking dish/pan.
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Eggplant Parmesan: Southern Style
Quick, simple and delicious this one is a keeper. Meso puts her own southern spin on this Italian dish. Eggplant parmesan is a great vegetarian dish and one that carnivores will devour. Nobody will miss the meat. An old wives tale says that expectant mothers whose baby is reluctant to arrive can eat Eggplant Parmesan and soon after they will go into labor. Not saying this is true just an old wives tale. True or not this recipe stands on it's own merit as being a favorite and wonderful addition to your regular meal rotation.
Meso Favorite Products:
Kitchen Aid Mixer –
McCormick Spices -
Traeger Grill -
Cast Iron Pans -
Pots and pans -
Crock Pot -
Aluminum Bowls -
Meat Thermometer =-
Pound Cake Pan -
Watkins Flavoring -
Red Meat chopper -
Muffin Pan Link -
Zatarins Crab Boil – In the Crab Boil Video -
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Eggplant Parmesan! Plus other healthy eggplant recipes.
Learn two different ways to make Eggplant Parmesan plus other easy and delicious eggplant recipes.
Go to to create a free account and access the switcher-swapper, my free ingredient substitution tool.
Video also includes a short demo of the kitchenlister online recipe finder and pantry management tool.
Thanks for watching!
Micaela
Champignon mushroom brown variety (Agaricus bisporus) by Miran Rijavec ( is licensed under CC BY 2.0 (
Transcript:
Eggplant Parmesan is probably the first vegetarian main dish that most of us ever tasted. And while it’s still one of my favorites, it’s not the kind of recipe I turn to in late summer when eggplants are at their peak. But loaded with tomatoes and mozzarella, Eggplant Parmesan is the perfect inspiration.
Hi, Micaela here, creator of kitchenlister, an online recipe finder that will inspire you without requiring yet another trip to the grocery store. Eggplant (also called aubergine) is one of my very favorite vegetables. I wish I could eat it year-round but eggplants have a short season and do not store well. It seems like many people don’t like eggplant. If that sounds like you, I encourage you to give it another chance. Select smaller and lighter-colored eggplants for a milder flavor, and don’t keep them around too long. You’ll find the best selection at a farmers market.
Now Eggplant Parmesan is traditionally made by battering and frying eggplant slices, then layering it with tomato sauce and a combination of mozzarella and parmesan cheeses. Both oregano and parsley are added for flavor. Although the result is tasty, there are much healthier and easier ways to cook eggplant. Instead of frying the eggplant slices, try broiling, baking, or grilling them. Just make sure to watch them carefully so they don’t get too soft. Although a fresh summer tomato sauce is straightforward to make using flavorful tomatoes from the farmers market and cooking them with a little olive oil, salt and fresh herbs, you could skip this step entirely by using chopped or sliced fresh tomatoes. Be sure to drain them before adding, if your tomatoes are especially juicy. Layer the eggplant with tomato sauce or fresh tomatoes, then cover with the grated mozzarella and parmesan cheese. Bake at 375 until hot and bubbling. I like to use fresh mozzarella slices instead of the grated mozzarella and throw in a handful of fresh basil.
Now this basic assembly for Eggplant Parmesan is easy to vary to include other flavors. In addition to eggplant, you can add slices of zucchini or other summer squash, roasted red peppers, cooked potatoes, caramelized onions, or mushrooms. The tomato sauce can be spiced up with garlic, red wine or balsamic vinegar, hot chiles, or capers. You can also turn it into a meat sauce by adding ground lamb, beef or pork, or chickpeas to keep it vegetarian. The cheeses can be varied to include ricotta, fresh goat cheese, feta or gruyere. And for a summery eggplant lasagna, layer everything with sheets of pasta. Or for those days when it’s just too hot to turn on the oven, or maybe you want a nice appetizer, simply layer all your ingredients on a plate to make an eggplant tower. If you’re getting tired of tomatoes… does anyone get tired of summer tomatoes?... you can use a white sauce instead of a tomato sauce, however, for me making cream sauces borders on stuff I just don’t want to actually do. But I would like some other sauce ideas to eat with eggplant so I’m going to take a quick look at my kitchenlister tool for more eggplant recipes.
I’ve been using this tool for a while now so I’ve bookmarked a number of recipes I’m interested in. I’m going to start with my saved recipes view and see what I find there. I’ll filter my search to just look at recipes that use eggplant. It looks like I have six recipes here, but only two that I can make right now. I click to view this “Yogurt and Sumac Sauce” recipe, which only takes five minutes to make and is intended to be served over roasted eggplant. If you’re not familiar with sumac, it has a citrusy bite and za’atar (umm, yeah, I don’t have that either) or lemon zest would make a good substitute. I think I’ll serve it over grilled eggplant that’s stuffed with ground lamb seasoned with onions, cumin, coriander, and nutmeg. Finish the dish with toasted pine nuts or walnuts and fresh cilantro.
Today I’ve encouraged you to make the most of eggplant while it’s in season and shown you how kitchenlister can help inspire new ideas. I’ll continue to upload videos about seasonal produce so subscribe to my channel to stay informed. And click the link below to go to kitchenlister.com where you’ll have access to my free ingredient substitution tool. I know you can’t forget it: the kitchenlister switcher-swapper.
Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking | Food Network
Valerie rolls up a cheesy vegetarian dish that is so comforting and delicious, you won't even miss the meat!
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #GrilledEggplantRollatini
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Eggplant Rollatini
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 50 min (includes cooling time)
Active: 25 min
Yield: 6 servings
Ingredients
2 large eggplants, cut into 1/4-inch thick planks (16 planks)
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 large egg
15 ounces ricotta
1/2 cup freshly grated Parmesan
2 tablespoons chopped basil
1 tablespoon chopped flatleaf parsley
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, grated
2 cups marinara sauce
1 cup freshly grated low-moisture mozzarella
Directions
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Heat a grill pan over medium-high heat. Brush the eggplant slices with the olive oil on both sides and sprinkle lightly with salt and pepper. Working in batches, grill the eggplant until the eggplant is softened and has nice grill marks, 1 to 2 minutes per side. Remove to the prepared baking sheet and continue until all the eggplant is grilled.
Whisk the egg in a large bowl. Next, add the ricotta, Parmesan, basil, parsley, red pepper flakes, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the mixture until everything is evenly incorporated.
Spread 1 cup of the marinara sauce in a 9-by-13-inch baking dish. Lay one slice of eggplant on a clean work surface, with a short end facing you. Spoon 1 tablespoon of the ricotta mixture on the bottom of the slice. Roll the eggplant up and over the filling to encase the ricotta. Place the roll in the baking dish, seam-side down. Continue the process with the remaining eggplant and ricotta mixture. Top the with the remaining 1 cup marinara, then the mozzarella.
Bake until the cheese is melted and bubbly, 20 to 25 minutes. Let stand for 5 minutes before serving.
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Valerie Bertinelli's Grilled Eggplant Rollatini | Valerie's Home Cooking | Food Network