Chef's Table and My Pandesal Crostini and Oven-roasted Eggplant with Mayo-Wasabi Dip
AS SIXTH POST FOR THE #foodflixflex which my friends and I will be doing this September to celebrate food and cinema, I present you my Pandesal Crostini and oven-roasted Eggplant with Mayo-Wasabi Dip using what's available in my garden, in the wet market and in my pantry. I have to do something out of what is around me. With flair, with inventiveness, with celebration of flavor. This philosophy I gathered from watching Chef's Table, a documentary feature of different chefs from around the globe by Netflix. I'm still learning more as I progress in watching the documentaries. Pandesal Crostini Pandesal Olive oil Tomato sauce Tomato paste Basil leaves Sliced tomatoes Cheese Preheat ove. In an oiled pan, arrange halved pandesal. Drizzle with olive oil. Mix tomato sauce and paste, then spread a spoonful of paste on each bread. Top each slice with basil, tomatoes and cheese. Bake at 200F for 20 minutes. Serve hot. Oven-roast...