By Imelda Nelson
The spirit of travel and adventure is captured in your kitchen. The tastes, the textures, and the entire experience of creating a dish evokes memories of special places or spurs excitement about things yet to come. Even the plating, or presentation, of a dish is an adventure.
Growing up in the Philippines, we cooked and ate a lot of rice and vegetables. When I moved to the United States, learning to cook with meats and other ingredients was an adventure! In the Culinary Arts program at Athens Technical College, I am able to express my artistic and creative side in cooking – especially with baking and pastry.
Preparing a Frittata is a culinary adventure. I recently prepared one using eggplant and paired the dish with roasted asparagus, pumpkin puree, tomato sauce and a mixed green salad with balsamic vinaigrette. When testing new recipes, keep in mind that you can adjust the ingredient amounts and types to your taste. Just remember to make small adjustments!
Directions: Preheat the oven to 350 degrees Fahrenheit. Peel the eggplant and slice into 1/8 inch slices, then cut into 1 inch strips. Saute the onions with olive oil in an 8 inch saute pan. Set the onions aside. Reheat the pan and cook the eggplant with oil until eggplant strips are soft. Add the eggplant to the onions. Whisk eggs with parsley, lime juice, baking powder, flour, salt, and pepper. Fold in the eggplant mixture. Coat the cake pan with oil. Pour the mixture and bake until golden (45-50 minutes). Serve with roasted asparagus, pumpkin puree, tomato sauce, and mixed greens salad with balsamic vinaigrette. Makes 8 servings.