A reminder to everyone that the COOL kids sign-up for classes.
Think of this as our way of saying that it’s mandatory. We know that it takes a few to get the hang of it but it truly helps us plan and coach workouts as well as evaluate additions to the class schedule.
Also, lately we’ve noticed a number of no show sign-ups. Please remember to cancel yourself out of classes that you are not able to attend. Recurring reservations are a nice tool but use them appropriately. We know you are a busy crew of athletes and we admire that but be courteous and cancel (or call and cancel if you’re not by a computer) so that your spot is available to someone else.
Jasmine’s Paleo Tortang Talong (Filipino eggplant omlette)
Sometimes I have a craving for Filipino food, and while normally this would go with some rice and banana ketchup, I had this tonight without those additions. It came out pretty good.
Tortang Talong; this site has really nice step-by-step photos, so it’s definitely worth checking out
2 eggplants (the long and slender Japanese variety if you can find it; if not, use a small eggplant), each 8-10 inches long
(I couldn’t find Japanese eggplants, so what you see in the photo is a small regular eggplant)
2 Tablespoons olive oil, divided
1 small onion, chopped
2 cloves garlic, chopped
1/2 pound Paleo-friendly sausage of your choice, removed from casing (I like to use chorizo but an Italian sausage would work, too. Just make sure it’s all-natural and gluten-, dairy-, and sugar-free. I don’t always find it in the grocery store, but Boulder Sausage makes a really good all-natural chorizo)
Soak the stems of the eggplants in water for 10-15 minutes (I like to turn the eggplants upside down in a measuring cup of water). Soaking the stems prevents them from burning off. You need the stems to stay intact so that you can use them to handle the eggplant.
Place the eggplants on a hot grill over direct heat. Grill for 3-5 minutes, then turn with tongs and grill for another 3-5 minutes, until the skin of the eggplant is blackened and charred. The inside of the eggplant should be soft, but still able to hold its shape. Remove the eggplant from the grill and set aside to cool. (If you don’t have a grill, you can char the skins of the eggplant on the stove top and then microwave it in a microwave-safe bowl covered with plastic wrap for 3 min on high to make sure the whole eggplant is soft).
Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over high heat. Add the onions and garlic to the pan, and cook for 1-2 minutes, until the onions become translucent. Add the chorizo to the pan, and stir together with the onions and garlic. Continue stirring until chorizo is cooked through, 3-5 minutes. Remove the chorizo mixture from the pan and set aside on a plate to cool.
Peel the blackened skin from the cooled eggplant, leaving the stem intact. Using a fork, flatten the eggplant until it is about 1/4-inch thick. Place the beaten eggs into a large shallow dish. Dip each of the peeled and flattened eggplants into the eggs, making sure the eggplants are coated well on both sides, then place the eggplants on a separate platter.
Take any remaining beaten eggs and add to the chorizo mixture. Stir to combine. Spread equal amounts of the chorizo mixture into a thin layer on each of the eggplants.
Heat the remaining tablespoon of oil in a frying pan over medium-high heat. Carefully place the eggplants into the pan and cook 2-3 minutes per side. Remove eggplants from pan and serve immediately.