we went home a bit late and very hungry. we are tired to make a nice meal but we need to satisfy our hungry tummy. moving around our humble ref, we found tomatoes and eggplants. opening our food cab, we still have chicharon from guagua.this combination is a very typical capampangan combination. i still have to see another province that does this for a full meal.
ask the guru from the pilgrim's pots and pans and she would definitely have this good stuff anytime!
tomatos, eggplants and chicharon
2 large eggplants
3 medium tomatoes
6 native eggs from free-range chickens
slivers of leeks
good chicharon
wash the eggplants. cut the eggplants lenghtwise and into 3 inch parts. on a hot pan without any oil, grill the eggplants skin first for about 5 minutes or until they have changed color and the aroma is in the air. flip te eggplants gently and let the other side brown a bit. set aside.
for the tomatoes, wash them thoroughly. with clean hands, cut, squeeze, mangle and mutilate the tomato flesh to bite size pieces. this may be done with a knife to chop the tomato cleanly...but elders from pampanga encourages the manual process as it makes the dish more flavorful. (i really don't know the science behind it. maybe the squeezing helps release the additional flavor pulps from the fruit.)
add slivers of leeks on the tomato. i added the leeks as we have some extra from our ref. this may sound as a forced option...but it's a very good option. you can add chopped onions as well.
for the good chicharon, just have it with the meal. or, do it like my mom does. crush the chicharon into coarse powder and mix it with the tomato. have the meal with nice fluffy steamed rice.
you may add boiled eggs on the tomato to add variety. ima and tatay gave us some free-range eggs and added to the dish.
this meal may look simple but the flavor and the the vegetables and the chicharon will bring memories of native pampanga.
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