Wednesdays aren’t called “hump days” for nothing. You got over the hardest part, which was Monday, and even sustained the energy to make it this far. And yet, Friday seems still so far away. You’re probably rewarding yourself for getting to this point with an episode or two of your favorite show while munching on some chips. Don’t worry, we won’t judge.
However, that snack may need a bit of an upgrade like this dip that helps you get a good fill of vegetables while giving in to some cheese. Treat it as extra motivation for the next two days. Plus, preparing this tonight might encourage you to serve it over the weekend, when you invite your friends or significant other for some good old “Netflix and chill.”
Ingredients
1/4 cup butter
1/4 all-purpose flour
1/2 cup milk
1 cup grated parmesan cheese
1 pc eggplant
6 pcsthin asparagus
1/4 cup kesong puti
Cumin powder
1/8 cup basil leaves
1/4 cup smoked bacon
Salt and white pepper, to taste
Preparation
1. Make a roux. First, melt the butter in a pan and add the flour. Stir until the mixture is smooth and golden brown. Pour the milk into the pan and continuously stir it in medium heat until it thickens.
2. Create a mornay sauce by adding the parmesan, cumin, and chopped basil into the mixture. Whisk to combine all the flavors into the mixture. Set aside.
3. Thinly slice the eggplant, then place in a hot pan with oil. Sear until it turns golden brown on each side.
4. Sauté the bacon until crispy.
5. Chop off the end tips of asparagus.
6. Pour the mornay sauce in a ramekin to what that is and place the asparagus, eggplant, bacon, and kesong puti on top.
7. Heat it using an oven toaster for around 10 minutes or until the top becomes golden brown.
8. Serve with toasted bread or crackers.
Source: Charlie Carbungco for Northern Living, “Best In White,” October, 2015.
Photo by Gabby Cantero
