In a blender, pulse together the minced garlic, mashed salted egg, and whole eggs and malunggay. Season with salt and pepper and set aside.
After peeling the luffa/ patola, slice it horizontally making about 4-inch discs in height. Using a paring knife or a small knife, cut through the middle part of the disc to create a cavity/ crater, leaving just a thin layer of flesh at the bottom to close it so the egg mixture doesn’t seep out.
In a tray take the prepped patola, drizzle with sesame oil and season with salt and pepper.
Take the small muffin tins/ cups place one patola on each cup and pour the egg mixture inside the cored patola. Do not let it overflow.
Place all in a steamer and steam for about 3 minutes. Garnish with toasted garlic and cheese.
Servings 0