Eggplant with cheese and tomatoes // Simple appetizer of eggplant
Video taken from the channel: Lioka from Russia
Kitchen Idol: Eggplant & Mozzarella Stacks Recipe
Video taken from the channel: Kitchen Idol TV
Melted cheese EGGPLANT STACK FLORENTINE
Video taken from the channel: Recipe30
Eggplant Parmesan | Byron Talbott
Video taken from the channel: ByronTalbott
Eggplant Roll Recipe (Side & Appetizer)
Video taken from the channel: Aashpazi.com
How to Make Eggplant Stacks Recipe
Video taken from the channel: Howdini
Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD
Video taken from the channel: Jamie Oliver
To assemble, top each eggplant round with 2 or 3 basil leaves, then a tomato slice, followed by roasted red bell pepper, ending with a slice of mozzarella. Place one.To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment.
Top with a spoonful of Ragu® Old World.DIRECTIONS. Heat oven to 350 deg F/180 deg Celsius.
From each eggplant/aubergine, slice 6 rounds, about 1/3″ thick. Discard the thinner ends. You now have 12 rounds.
Put a sheet of nonstick baking Bake for about 15 minutes, or until the slices are soft Form the eggplant caprese stacks: Place a slice of cooked eggplant on the baking sheet. Top with a tomato slice, a slice of mozzarella, a basil leaf, and finish with a second slice of eggplant. Repeat to make three more stacks. Return the stacks to the oven for 2 minutes, just until cheese is melted.
To assemble stack, place 1 eggplant slice on a plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece.
Bake breaded eggplant in a 375º oven for 40 minutes While the eggplant bakes, make the sauce. The sauce and the eggplant should be ready at about the same time. Assemble the stacks by layering eggplant slices with sauce, cheese and fresh basil.I was afraid to make this as a stack knowing my sauce would run all over the place and make it messy so I used only one large eggplant and grilled it and sprayed it with olive oil and then layered it in a small casserole. i also used basil pesto to coat the eggplant.
Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes.
Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely. Heat the oil in a heavy medium skillet over medium-high heat.Bake for 20 minutes or until golden and tender.
Spread a thin layer of tomato sauce over the bottom of a baking dish, arrange one layer of eggplant slices, top with tomato sauce and parmesan, then another layer of eggplant slices until you finish them all up. Make.How to Cook Eggplant Sticks First, cut your eggplant into strips and then season with olive oil, salt, and pepper. Next, prep your breading station. Put the egg white in a bowl and the breadcrumbs and Parmesan in another.
Grill 8 slices (or more, then double the recipe) of eggplant until lightly grilled. Place 4 slices in an oven safe pan or baking dish and top with a slice or two of firm mozzarella, 2-3 tomatoes, a teaspoon or two or freshly grated parmesan cheese, then top with another grilled eggplant and repeat. Drizzle any leftover oil over the top.Place half of the eggplant slices on a baking sheet. On top of each slice place a slice of tomato and then a teaspoon of the feta mixture.
Add another a slice of eggplant, another slice of tomato and a teaspoon of feta mixture. Drizzle the rest of extra-virgin olive oil on top of each stack.Eggplant towers Cut the eggplant, mozzarella and tomato into ½” (1 cm) slices. Heat the olive oil in a frying pan over medium heat, and fry the eggplant until.
Make stacks by ladling 1 tablespoon marinara sauce onto each of the 8 eggplant slices on the baking sheet. Top with 1 tablespoon of the cheese mixture and.
List of related literature:
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| from Cooking with the Bible: Biblical Food, Feasts, and Lore |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from Mastering the Grill: The Owner’s Manual for Outdoor Cooking |
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| from Joanne Trattoria Cookbook: Scenes from an Italian-American Restaurant |
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| from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast |
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| from South Wind Through the Kitchen: The Best of Elizabeth David |
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| from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX |
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| from On Food and Cooking: The Science and Lore of the Kitchen |
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| from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes |
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| from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine |
115 comments
1:54 “and do you remember how big it was when you had yours?.. Must have been drunk” ��
Why does it matter if it’s an AD lmao. They made money from the old videos also soo ��♂️��♂️
Trying this tonight but making my tomato sauce from slow roasted ones. In the oven at present. The slow roasting makes their flavour intense. Couldn’t get the fancy smoked mozzarella, so using a smoked gouda my partner brought home instead along with regular mozzarella. We shall see how it goes. I suppose it’s best not to enquire as to how fattening this dish is Jamie?�� Will get stuck into a few hours of ironing after just to be on the safe side!
You don’t have to draw out the liquid from the egg plant before frying?
hi there, just a cheeky american here to tell you it’s pronounced E G G P L A N T
just out of curiosity would i have to flour, egg and flour them if i wanted to oven fry them? or is it because of there water content oven frying would be a challenge?
Hi Byron, is there any replacement for the cheese? Will something like
yoghurt work? Tks,
one question; is there a reason why you didn’t salt the eggplant to release and soak up it’s natural water?
great chef,you created the dish as simple as
thank you
i will try that in my hotel also
chef i need an dish of classic pomfret fish recipe
oh great chef.. could you make something a little bit asian food.. thank you oh great chef:)
… Is Oliver Glowig the long lost successful brother of Tommy Wiseau???
I’ve done it leaving the eggplant in the oven after frying it and the result is amazing too @ByronTalbott you should try it too:) thanks for the idea
Jamie why you stop to offend food and go to clean toilet in Victoria station?
Jamie, this was excellent. I made it a dew weeks ago and loved it, and tomorrow making it for the in laws instead of thanksgiving leftover. Thank you.
Who are the 112 people who do not like this video???? WHAT!??!?!? AMAZING recipe!!!!!!!
It kinda looked like Claudio was butt naked in the field right there…
Just harvested some eggplants and didnt know what to do with them, this is perfect
Hotpoint is actually an amazing brand… cook on one daily… need a new oven and stove and for sure will go with them… lucky guy.
The moisture from the aubergines need to be drawn out. Slice the aubergines, season with salt and place them in layers on top of one another inside of a colander. Place some weight on top and have the colander inside of a tray so that the excess moisture that seeps out can collect in it. Only then do you batter and fry the aubergines. Otherwise you’re keeping all the bitter moisture in.
Such a gorgeous dish Byron! Looked delicious as well, i love Eggplant!:)
burrata cheese is hard to come across and even expensive here in toronto. any suggestions for a substitute?
Hi Byron, could you give suggestions in the comments what your dishes would be good paired with? Like side dishes? LOVE your channel, greetings from Germany!
Made this dish twice. It’s really good. I don’t think the sauce is necessary tho. And I used mozzarella instead of burrata since burrata is just mozzarella with a cream filling, but it has less flavor than mozzarella.
I love eggplant, amazing recipe and very easy.Thank you. You wrote potatoes instead of eggplants in the ingredients. Keep the good job.
So they are using the eggplant or aubergine as is? without removing the bitter antioxidants? just curious…
Step 1cut the eggplant in half
Step 2throw the eggplant away
Step 3make pasta for dinner.
That looks great Joel, nice inventive recipe. I do not know where you get your eggplant from, but i like sicilian over the italian or californian.they are not quite as large, but the seed content is appx. 1/4 of the others, and the seeds are bitter so i can tell the sicilian eggplants are less bitter, just a little tip, but you may all ready know.
So tell me why I should listen to you on ‘Money Saving Meals’ when it’s clear that you don’t really understand poverty in the UK? Do you have any special knowledge that the 9 million households who will migrate onto Universal Credit don’t have about the day in day out grind of making ends meet? And why do we have to put up with being derided and criticised yet again? We’ve got the Department of Work and Pensions and the coalition government for that usually…
With your comments promoting aTV project in 2013, you skirt very close to blaming poor people for just not trying hard enough. I’m staggered by your lack of responsibility here Jamie.
One of the biggest reasons we can’t all live the life of a Sicilian peasant with our handful of mussels and darling little pasta dishes is that our shopping options have been decimated by the supermarkets which now account for about 90% of food shopping in the UK. This would include the supermarket chain that you advertised for 10 years. And the other five or six that stock your ready made pasta sauces and branded foods.
This is a situation where supermarkets have filled the breach where people no longer got taught Home Economics or cookery at school by telling them cooking was really really hard and that life would be more simple if they just bought this pre prepared item. They branded and bagged everything we ate and turned it to profit over anything more profound. And you encouraged it by slapping your face and your name on everything from grow bags to magazines because it made you money.
Yes, you set up the Ministry of Food and you’ve made a career out of telling people to eat at home and showing them recipes for meals involving one pepper at a time, but have you ever noticed until now that the supermarkets only sell them a lot of the time in packs of three? That’s too much for one person and not enough for four. Supermarket chains don’t just sell your books, they sell the ingredients you need to use them and both you and they have been making money out of it. And that money isn’t trickling back to our rural economy that produces the food nor to our urban one where people lack genuine shopping choice.
Sure you can scour the aisles for the things that are still cheap, but only if you go to a particular branch and only that branch. There are 16 Tesco and Sainsbury’s within 1 mile of my house, mainly Locals and Expresses and not a single one stocks a decent range of Basics or Everyday Value. You might get bottle of fizzy water from those ranges but you won’t get pulses or bags of flour. The fruit and vegetables are pre packed and portioned. Even the main branches pick their produce carefully. Until last week, Brixton didn’t have a big Sainsbury’s so you had to go to the well heeled areas of Clapham or Dulwich instead. Those stores aren’t aimed at low income shoppers at all.
You are right that the market is. But mine closes half day on a Wednesday and is for someone like me with a fatiguing illness a major event to visit as I walk round carrying bags and lifting and carrying. The shops are small and neither wheel chair or buggy accessible. You have your hands full and no trolley so how you keep toddlers under control and pay for the shopping with just two hands I don’t know. There’s no parking nearby and you have to jostle on and off buses carrying bags. Young able bodied people can do it, but older or disabled ones might not be able to.
And that’s the elephant in the room isn’t it Mister Oliver? You haven’t thought about why people are poor. It’s quite rare that people are poor long term just because they don’t earn enough money. Usually its because there are no jobs at all or because you’ve had employment gaps due to having kids, caring roles for other relatives, periods in prison or an illness or disability. Being sick or disabled makes you around twice as likely to live in poverty than your able bodied counterpart no matter if everything is the same.
3.3 million people in the UK are entitled to Disability Living Allowance. This is a non means tested benefit paid to people in work and out of work who have a long term illness or disability to pay for the extra costs of their condition. Some of those people (I believe around 400,000) only receive the mobility component which means according to the Daily Mail they get a free car. In fact they get to lease a Motability vehicle to use, making up for the fact public transport isn’t suitable for them to use. The other 2.9 million get the care component as well because they need help with their daily care levels.
In order to qualify for any of the three levels of DLA you must need help to prepare a main meal for yourself. The same goes for the two levels of Attendance Allowance, which is the equivalent benefit for the over 65s, and 1.6 million people claim it. So that’s by my maths 4.5 million people in the UK who struggle to make a main meal regularly due to health, let alone time or costs. Many of these people will have carers who tend to them often while holding down jobs, dealing with their own health issues and raising children and you know what? They might not feel like making a two course meal every night after struggling through the day.
And we can’t ignore them. We cannot continue to say that poor people don’t try hard enough and just ignore 4.5 million people in the UK like all currents discussions of food poverty seem to do. Everyone’s so keen to tell the story of those dreadful povvos we know who have a massive flat screen TV and eat chips at every meal. We also can’t ignore the fact that you can’t actually buy a cathrode ray telly anywhere anymore or the dirty little secret that poor people often have massive TVs because HP firms like the Provident and Brighthouse only offer the biggest ones, and most people no matter how deserving don’t want to sit in silence for the year it’d take to save up.
But Jamie, you’ve probably never had problem getting credit with your fixed abode, photo ID, two utility bills (tricky with a prepay meter) and parents who could guarantor for you, so you’re not well versed in pay by week options, credit cards with 45% interest and Wonga loans. Many people have no other way to get a telly. And before you suggest they buy a nice board game instead to enrich their minds, remember that people without tellies won’t be able to keep the ratings up for your shows and then you’ll have to flog lots more Flavour Shakers and classes at Recipease.
And that’s the thing, if the middle classes want to spend their money on your books and branded goods then you revel in it. You haven’t returned to Rotherham to see how the Ministry of Food is getting on 5 or 6 years later and make a TV show about the people who did learn to cook despite the hurdles and pass it on to someone. You’ve been busy flogging reinvented pizzas and opening city restaurants where the bread board alone costs a fiver.
Where’s that social conscience you made your name off? The one that changed lives in Fifteen or Kidbrooke schools where you harnessed the power and promise of food in people’s lives and made it a force for good rather than a pressure? Where’s the understanding that welfare ‘reform’ and the squeeze on wages, but rise on utility bills are making it hard for people to afford to cook a cheap cut of meat?
When did you last talk to a poor person? Someone like me who has done it day in day out for 13 years and never had more than £20 a week for groceries in their adult life? Or someone totally unlike me who doesn’t know how to cook or where to start? Or the person who can’t afford heat, light, council tax, bedroom tax and hot food without juggling so hard they’re exhausted? I suggest you need to start talking to us again Jamie, and this time instead of allowing us to be pithy parables of modern British life in your TV shows, you need to start listening.
Then you might understand that those 7 out of 10 families very often don’t have real choices. They simply make the best decisions from an underwhelming selection of poor options and they don’t deserve to be judged by you while they’re doing it. The fact that the family who eat chips and cheese you find so offensive probably can’t afford the £26 your new economical cookbook costs in hardback makes me feel that your current interest in thrift is actually a money making scheme for you. We all have to make a living Jamie, but if you’re going to be a hypocrite, at least be a self aware one. You’ve stopped trying to help the situation, but are simply inflaming it.*
*Although you are giving me ample opportunity to crack open one of those cans of Special Brew that are seemingly mandatory if you’re on benefits and play the fastest game of ‘poor person bingo‘ possible, so that’s nice. I’m tempted to replace the TV with that when the nights get long again.
Just done this recipe. But not impressed at all. You can tell by taste that is not Jaime Oliver recipe. I’ll stick to the aubergine fried in egg.
Can I still cook this if i don’t have any of the ingredients?
Hi Jamie. I am an ex chef and have been using a microwave for the last 8 months as we cannot afford to replace our broken cooker. Where and how can i enter the competition? thanks
who cares whether the video’s sponsored if the recipe is awesome?!
I love all of your videos Byron. My dream is to have my own food business in some capacity. But what I have a bit of a hard time with is claiming a recipe as “yours”. Obviously all recipes do copy each either but there are times when I think of something and I Google it and somehow there is a recipe for that same idea. Do you try items at restaurants and then come home and try to recreate it or do you look at a classic recipe and try to fiddle with different parts?
Thank you Byron!
Hi there. What oil are you using?! It’s got to get super hot to fry it properly…. I’m guessing vegetable oil & not olive oil… but please can you confirm. Thank you.
how did you deside to get the word ΙΧΘΥΣ tattooed? it’s a greek one and i am greek! are you a pisces? cause this word means “fish” in greek otherwise.
I understand the need for paid ads but its too much lately. Unsubbing
I made this and it was st8 certified fire! Usually I’m not a fan of eggplant at all but this wasss reallly good
It is ok to use ricotta instead of burrata? Because burrata is too expensive here in the philippines?
PSA The “Parm” in Chicken Parm and Egglant Parm stands for “Parmigiana” not “Parmesan”
Just went to the mall Qatar festival city and saw Jamie’s Italian opening soon so exited to go eat there��
I always though leaching the liquids out with salt was just making the eggplant mushy, and usually skipped that step. Glad to see you doing this also. This looks fantastic and I love the fact that you use a lighter oil than olive oil, which I think contributes to the overall heaviness that traditional eggplant parm can often have. I will def try this soon. Thank you!
Food Memory……this is how Food should be remembered! Good job Jamie and HotPoint!
The food looks amazing and this recipe taste absolute delicious! I made it this evening!
Please, bring back the real FoodTube, i mis it!! Too many ADs theses days. 😉
Our Hotpoint oven stopped working after 2 months, showing an ‘F03’ error code. After waiting for 3 days for the Hotpoint engineer to turn up he tells me it just needs to be restarted using a special key combination and that Hotpoint removed those instructions from the manual in their new products so only their engineers know how to do it. Good luck paying the call out charge after your 12 month warranty expires just to have your oven restarted. Thanks for endorsing that!
OMG his dredging station is perfect! I know that this is weird to be happy about but look at how the eggplant just fits the container. Like that never happens to me when I cook something bad/unplanned always happens to me lol
Remember when this channel was good and not just a string of ads?
I haven’t got a HotPoint oven/stovetop at home, will I still be able to cook this recipe? Many thanks!
Conor
I love this recipe! It reminds me of my childhood in Italy! Amazing:)
I soak my eagplant in white part of the egg for 30 second so it does not suck all the oil. ������❤����✟✟✟2/18/20
From the way you hold your knife & switch hands when dredging I can tell you also cook professionally ^_^
Would you recommend salting the eggplant before breading and frying?
Wow! That eggplant parmesan looks out of this world! I’d live to try it! Thanks for the great recipe.
So glad I found ur channel.your food is killer man loving the videos.
Why did he put salt on the egg station, NaCl breaks the protein structure in the eggs and makes them watery
leviticus 11 seek the righteousness of GOD and kingdom of heaven first, everything shallbe added unto you. AMNE http://www.bible.com
Is there a good replacement /switch for the bur rata cheese? Reason I ask is that I do want to make it, and everything except that…and maybe the pine nuts are not readily available where I live… more common are cream cheese, camembert, parmesan, blue [email protected][email protected]; Yeah… processed cheese is the most common of them all (even cheddar is hard to come by here!).
Thanks in advance for reading!:3
Wich cheese can i replace the bur rata cuz we don’t have it here in my country
Nice idea, thanks! The only thing I will change is the mayo…too full of oil or fat.
Please keep adding unique ideas for us: )!
Thought this will have tomatoe sauce!! Will def try the recipe but with grilled eggplants instead of fried:)
I enjoy your talks at the end where you speak to viewers about the taste and your angle on the dish. It’s some honest and genuine shit that’s much appreciated.
Remember when Jamie use to cook just to cook and not because a company told him to used their stuff.
And if your began ( like me) you can use Aqua felva, I think it’s called to replace the egg dip wash.. Aqua felva comes from the juice of beans; it’s the same texture. Then you continue on to follow his recipe and in between you can use a ricotta cheese made with tofu.. It’s really good! I make it for lasagna and everyone loves it! I also bake my food, never dry if you want to have a healthier version.:)
Ah, a good chef NEVER reveals some special additives… like some carlmalized tomatoes/onion and red wine in the sauce. Also, flour/egg wash and seasoned breadcrumbs to the aubergine before frying. And you did Nonna proud with the cheeses:)
once again, you blew me away with this one!!:D Love the idea!
All the comments are about not caring that it’s sponsored and that people should stop complaining, I think I’d need to go down very far to find one actually complaining about the advert.
Just discovered your channel and now I am binge watching! love your dishes.
parmigiana is my favorit plate. I have to try this variation, that looks amazing! thank you for sharing.
I have no doubt you will have a tv show. The production work is great and the close ups really anticipate the audiences tastebuds.
this looks delicious, although in sicily parmigiana aubergine is completely different and personally I prefer it the way sicilians nonnas do it 😉
Isn’t two cups of balsamic to 1/4 cup of brown sugar too much?
Do you not have to draw the water out with salt here because it’s fried?
Just made this for dinner with bruschetta on the side, which tuned out to be a nice combo. While I was making it I felt a little guilty about turning something as healthy as eggplant into something so naughty (mine soaked up a lot of oil). But then I ate it. And I decided I didn’t care anymore.
Thanks for the deliciousness!
Made this tonight. Thanks again for a delicious recipe Byron. I’m not fond of nuts so no pine nuts for me. One issue, the balsamic is absolutely essential to the balance of flavor in the dish…. so I must say, 10 minutes on high heat is too much! The glaze will turn out way too thick. Of course all stoves vary.
is there a substitute to the bur rata cheese? we dont have that in Egypt:(
Just made this dish! It was delicious. My grocery store didn’t carry burrata cheese, so I substituted it with ricotta.
I’m a very picky eater but this looks absolutely AMAZING like everything you make of course! Wow! I need to give this a try��
Omg, your wife and your son were your ad. Beautiful love this video.
I know a lot of Italians wouldn’t be that happy with your rendition (traditions are a big thing you know…), but I love the idea and the elegant presentation! Going to try it soon and make some Italians change their mind!
Ah…the burrata cheese and that glaze… there are just no words! Wooow!
Hey Byron! I am obsessed with your recipes!! I just bought the ingredients to make this one, though I will give it a latino twist and substitute the cheese for either Queso Fresco ( Mexican) or Queso de Hoja ( Dominican Republic). I know that you have made many French recipes, but it would be fantastic if you could do a Hispanic week, where you feature different takes on foods from the latino community. Could you try to make Champola ( a delicious drink using guanabana or soursop) or maybe a tres leches cake!!
Love your videos and your channel. Be very blessed!
This looks delicious! I’m a vegetarian and always looking for new ideas
You’ve inspired me to start caring about presentation. This is pure art.
This looks delicious. Can I use ricotta or mozzarella in place of the burrata?
I can’t find burrata cheese at any of my local stores. I’ve been trying to find it for months for a different recipe, but to no avail.:-(
Looks just superb specially when i opened my youtube to search an eggplant recipe called “picked eggplane/achaari baingan”
Eggplant is good for the eyes. So, it is good to know some eggplant recipes.
This looks amazing! Thanks for the inspiration, can’t wait to try this:)
I’m very ok with the ads. Hey, a man gotta eat and feed his family right, what’s the use of building all these view if you’re not making money from it. Beside, is not like he’s asking money from you lots so lighten up people.
Nothing wrong with having sponsors… the content is amazing.. teaching you how to cook for free.. I wish him to get richer and more successful.. the man is doing a great job.. well done ��
Hey Byron! Great recipe and beautiful plating. Do you think I could replace the flour with cornstarch to make it gluten free?
Made this twice already. Always bomb. Thanks for the recipe!
seeing as you dont need to survive of youtube chill down with the ads jamie <3
This Aubergine Parmigiana tasted very good! Loved to make it.
Who cares of the ad. I’m here for a good recipe and that’s what I got
wow!! must say your video recipes rock!! every single one of them a true masterpiece keep it up!!
You are so inspiring to me. I love cooking it is my form of relaxation. Thank you
Why did he peel the scamorza? It’s actually where the smoked flavour comes from, it’s magnificent.
I am going to try this our for my lunch today!! I’ve been really loving all of your videos lately.. even old ones!
The BEST Eggplant Parmesan I have ever had was in Little Italy in Bronx, NY at a restaurant called Trattoria Zero Otto Nove.
I don’t mind advertisements if they’re done well. There’s nothing shameful about making a living doing what you love. y’all gotta chill
Looks wonderful and worth the extra effort, I’m guessing. Thanks.
I’ve made this dish and it’s delicious! Any suggestions on how to prepare for a party of around 10? Should I fry it and then keep the eggplant in a low temp oven until I’m ready to serve?
I have made this recipe twice now since you posted it. Tasted amazing!
Jamie, I live abroad, in Brazil, that means I would never win those wonderful Hotpoint products ��
wow this this is my favorite thank you very much you are awesome��������chef ����������
Melanzane alla Parmegiana o Parmegiana di Melanzane o Lasagna di Melanzane
Yummy! It looks like savoury pancakes.:) I can’t wait to try it.
Oooooohhhh my G*D I watch all of your videos and I dont know if anyone else loves eggplant parmesan besides me and my grandpa thank you im sooo excited to watch this awesome video!!!!! Its like so crazy I love this dish.
Do you always make two plates? One for eating and one for the shot at the end?
Man that looks great! What a great take on a classic dish.. does anyone know what the smoked cheese was called I couldn’t catch it ����
Hey Joel, I know that you think I am a cooking nut, see what happens with your life when you have chosen to be single and you are pushing 63. Now I will find a gal, I have learned from you and 2 other Cooks on You Tube, combined with what I always knew, you be helped set me up brother, I can’t wait to meet you soon! ��️ You are an ACE dude, As You Do!
This. Man I’ve craved eggplant Parmesan forever. Now I can do it myself. I love this guys videos!!
I actually like it when you do your own twist and rendition of popular dishes! It actually makes for a,ore worthwhile video to watch. Simple ingredients yet it looks fun!
and i thought you can’t fascinate me with a new eggplant recipe, thx chef
Hello! Do you have any recipes of Puerto Rican Food? I’d love to see what you come up with! Pretty please ����������������
Thanks for watching! Subscribe to the channel, I will be pleased! Let’s be friends:)