Drove to Lumban, Laguna with Adel, Noel and Bebe last January 2. Why? For two reasons: to look for really cheap authentic piña barong tagalog, and buy kesong puti. After about close to an hour drive from San Pablo (and nonstop laugh trip), we finally managed to make it in time before the stores closed. Adel was such a sweet one and gave us two small containers of kesong puti. I started drooling over ideas of what to possibly make out of this cheese.
This recipe is quite similar to something I ate in Crepes and Co. in Bangkok. Of course the cheese(s) used would be different--but the concept is exactly the same. So, there. I'm not claiming ownership of the original recipe...but the twists are solely mine. ;-)
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Ingredients: medium to large eggplants (preferably young), ripe tomatoes, kesong puti (preferably the spreadable variety), mozzarella (or any quick melt) cheese, olive oil, chopped fresh (or dried) basil leaves, salt and pepper to taste.
You will also need: an oven, baking sheet (or double-layered aluminum foil, greased), and some heavy duty burn ointment in case you get scalded by the Muthaf**ka hot pan.
Pre-heat the oven to 250degrees while assembling the ingredients. Slice the eggplants into round/oval shapes about 1/3 to 1/2inch. Do the same with the tomatoes.
Place the sliced eggplants on a baking sheet/foil. Add kesong puti. Add the tomato slice. Top with all the remaining ingredients (mozzarella, basil, pepper/salt) and drizzle with olive oil.
Bake for about 10minutes or until cheese has melted beautifully.
Keep in warmer till it's time to serve. Best served hot!
Variation: Turn this into a bruschetta by slicing a baguette (or pandesal) into round, 1 to 1.5inch-thick pieces. Toast lightly. Use this as the "crust" of the eggplant before putting everything in the oven. Use of tomato sauce and olives/capers optional.
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