How to make Guinisa nga Talong
- If you are like me, you experiment with different types of eggplant. I used the true Thai white eggplant (that is how the name eggplant came about) and I also used Thai green round eggplants.
- Peel the white eggplant because the skin is tough.
- Slice the white and green eggplants to smaller pieces. Pay attention!
- Boil the eggplant.
- Do not get distracted by watching the football game.
- Do not be so cocky and confident thinking that your team which is leading 20 to 13 will win the game with two minutes left in the game.
- Do not jump and scream when the other team intercepts the ball. It will scare the dogs.
- Pay attention to the smell that has now permeated the kitchen.
- Throw away the burnt eggplant.
- Try again with Chinese eggplant.
- Stand in front of the stove as this will not take that long for the eggplant to soften and cook.
- Take a shortcut and just pour 1 tsp of oil oil into the mixture.
- Finish sautéing the eggplant.
- Do not swear at the television screen. It is an inanimate object.
- The Texans suck.
- The eggplant tastes good!
