Broiled Eggplant with Onions & Tomatoes 

aka Ensaladang Talong

Eggplant, which is one of my favorite side dishes is so versatile. It is used in many different cuisines, Italian, Persian, Indian, just to name a few so, I'm sure you've tried it one way or another. Today's recipe will be Filipino based if the name in the title didn't already give it away. Fyi another name for eggplant is aubergine.

• 4 eggplants
• 1 medium onion, diced
• 1 medium tomato, diced
• soy sauce (to taste)
• 1/2 lemon

Broil or grill eggplant until skin is charred. I like to do this outside on the grill so the house won't smell unpleasant. Let the broiled eggplant rest until it is cool enough to handle then you can peel off the skin and stems. Put the peeled eggplant in a large bowl and mash with a fork to break it up into smaller pieces. Add chopped onions and tomatoes and season with lemon and soy sauce. If your soy sauce isn't too salty you may add some salt to your liking.

Honey Soy Baked Chicken with Cauliflower Tots

 

Ingredients:

•  8 chicken thighs (bone and skin on) or  4 large chicken breasts
•  1/2 c honey or coconut nectar
• 2/3 c light soy sauce
• 4-6 cloves garlic minced
• 1 TBS ginger root
• FlavorGod Garlic Lover's Seasoning

Season chicken pieces liberally with FlavorGod Garlic Lover's Seasoning. Mix all other ingredients and marinate chicken for a couple hours or overnight. Set oven to 375 and bake chicken, uncovered for 45 minutes. Garnish with green onions and enjoy.

Chicken served with a side of cauliflower tots