I woke up this morning with a definite meal in mind for breakfast. Crispy dilis, scrambled eggs, red rice and my precious siding of roasted eggplant smothered with all the healthy goodness of apple cider vinegar and heaps and heaps of crushed garlic.
The original version of this eggplant ensemble comes from the siding that I make for my pochero. That’s eggplant and squash combined, plus spices to boot. Pochero is not pochero to me without this killer siding that loads the pochero with all the sumptiousness it should have. Okay, it was not pochero that I had for breakfast today, alright.
Just the same, I made a version of that siding to go with my crispy dilis, hence:
I roasted 6 medium-sized eggplants. Scraped and mashed the flesh, seasoned it with salt and pepper and about 3 tbsps of apple cider vinegar. Loaded it with about 1 head of coarsely chopped garlic and meeehn, can I just say, it went perfect with the dilis ‘barkada’.
Short and sweet. I love mornings:)