First part of the dish is the pork nuggets. Quite easy to do actually: rub pork nuggets in ground pepper, salt and flour. Dip it in whipped egg, then cover with store bought bread crumbs. Fry until golden brown.
For the mash, boil squash and potatoes. When cooked, remove from water, then mash squash and potatoes in separate container, add melted butter, some milk, salt and pepper to taste.
The eggplant parmigiana is a bit tricky. Cook the eggplant which is cut into half in open flame. I poked some holes using fork on its skin, though I don't really think it makes a difference. For the sauce, just mix tomato paste, some garlic powder and seasoning. Paint the open half of the eggplant with the paste then cover with cheese. Place in the oven toaster until the cheese is melted.
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| Pork nuggets with mashed squash and potatoes and experiment eggplant parmigiana. Picture taken using iPod touch. |
Taste-wise, the mash is good, however the squash consistency is too Gerber-y. The parmigiana is way off because of the sauce, it seems to lack something, probably real tomatoes and onion. The nuggets are fine.
I was a bit dismayed by the color combination of the dish so I stir-fried some Baguio beans, and here's what the people will be eating tonight:
Looks much better, don't you think?
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