Frittata cu vinete si creier de porc (preparat filipinez) / Pig’s brain and eggplants frittata (Filipino recipe)

Am declarat inca de la inceputul anului razboi total caloriilor. Cu toate ca inca suntem in plin razboi eu m-am gandit sa flutur steagul alb cu ajutorul unei retete filipineze care mi-a atras atentia zilele trecute. Daca nu vreti sa o preparati acum puteti sa o puneti frumusel la pastrare pana cand aveti pofta de creier si sunteti deja satui de eternele retete de creier la capac, pane sau bulete.
Chiar daca nu-s un mare fan al creierului de porc (sau vita, etc) trebuie sa recunosc faptul ca reteta este interesanta si atragatoare si pentru din astia ca mine 🙂
Faceti lista de cumparaturi ghidandu-va dupa ingredientele de mai jos.
I declared  war to calories since the beginning of the year. Although we are still in full war I thought I should bring and wave the white flag with a Filipino recipe that caught my attention few days ago. If you don’t want to prepare  it now you should put it nicely in storage until you’re craving for some pork brain and you’re tired of the eternal recipes.
Even if I’m not a big fan of pig brain (or beef, etc.) must recognize that recipe is interesting and attractive also for the ones like me 🙂
Make your shopping list after the ingredients below.

3 vinete potrivite
500 g creier proaspat de porc
3 oua
3-4 catei de usturoi
3 linguri de ulei
2 linguri de pasta de gogosari sau ardei gras rosu
patrunjel verde

3 medium eggplants
500 g fresh pig brain
3 eggs
3-4 cloves of garlic
3 tablespoons oil
2 tablespoons bell pepper paste or red pepper

Vinetele se taie in doua si se scobesc lasand un perete de 1-2 mm. Miezul vinetei se taie in cubulete mici. Acestea se pun intr-o tigaie in care aveam deja cele trei linguri de ulei.
Cubuletele de vinete se calesc la foc mic fara a adauga apa. Cand sunt moi si bine rumenite adaugam sarea si piperul si inchidem focul.
Cut eggplants in half and leave a hollow wall 1-2 mm. Cut eggplant’s core into small cubes. They put them in a pan in which I added three tablespoons of oil.
Eggplant cubes are tempered at low heat without adding water. When they are soft and well browned add salt and pepper and close the fire.
Creierul se spala bine intr-o strecuratoare. Eu l-am pus sub jet de apa rece timp de cateva minute dupa care l-am oparit intr-o oala cu apa fierbinte si sare.  L-am strecurat si l-am lasat sa se raceasca dupa care l-am mixat pentru a-l marunti.
Wash well the pig’s brain in a colander. Put it under running cold water for several minutes after you’ve boiled it in a pot of hot water and salt. I slipped and I left to cool and after that I mixed it to obtain smaller pieces.
 Intre timp s-au racit si cubuletele de vinete. Am amestecat creierul cu vinetele, am pus ouale, usturoiul pisat, pasta de gogosari si am umplut jumatatile de vinete cu ajutorul unei lingurite. Am pus vinetele intr-o tava tapetata cu hartie de copt si am dat-o la cuptor, la foc mic. A durat cam 45-50 de minute pana cand au fost gata. Calculati voi cam cat dureaza cu totul (preincalzirea cuptorului plus coacerea in sine). 
Meanwhile eggplant cubes cooled off. I  mixed the brain with eggplant,  I put eggs, garlic, bell pepper paste and I filled eggplant halves with a teaspoon. I put the eggplant on a tray covered  with baking paper and put it into the oven on low heat. It took about 45-50 minutes until they were ready. 
Le-am servit caldute, presarate cu patrunjel verde tocat marunt. Tare gustoase !
Pofta buna !
I served them warm, sprinkled with chopped parsley. So tasty!
Bon appetite!
  1. Ce frumoase sunt vinetele.Nici eu nu-s fan creier,insa sotului meu ii place mult.Pup!

  2. 🙂 Dia, si la mine sotul este fan creier. In ultima vereme am renuntat la creier pane din cauza ca este plin de ulei. Asa ca am gasit alte retete interesante 😉

  3. Interesanta reteta si cu siguranta tare gustoasa!

  4. Multumesc, Haplea! 🙂

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