If you are tired of tortang talong or plain fried eggplants, here's another way you can cook and prepare them - with an added glamour. It's easy to make, just a bit challenging to wrap (at least to me).





Great suggestions for some variation of this dish:



a. Use courgette instead of eggplants if you aren't a fan of eggplant (trust me I know people who wouldn't dare take a bite on an eggplant).



b. Use feta cheese as a filling.



c. Coat the goatcheese with sesame seeds or poppy seeds for an added texture and flavour.



d. Maximize the enjoyment of this dish by pairing it with other superb, healthy dishes like stiry fried mushrooms and brocolli or a nice kale apple salad.



Big thanks to the suggestions on improving the dish, J. Roper and an anonymous commenter I'll call Lekker Friend :), and for sharing your experience trying out this recipe!



1. Chop off the stalk. Thinly slice the eggplant lengthwise on both sides removing its skin. Then make 2 slices (depending how thick your eggplant is). This will be your pair of wrapper. Do the same with the rest of your eggplants.2. Brush olive oil on both sides. Sprinkle salt and pepper, and grill it. If you have no grill, then frying is fine. Turn to the other side when it's browned and cooked. Set aside.3. Slice cubes of goatcheese, just enough to fit the width of the eggplant slices.4. When the eggplant has cooled down, lay 2 slices on top of each other making a cross. Lay the goat cheese at the center and wrap it with the eggplant slices. Then fasten it using a culinary string.5. Heat it in an oven toaster of 3 minutes.Makes 3 pcs.Lay it on top of a sliced toasted bread and sprinkle some parsley or corriander leaves. Best served with a green leafy side salad.