Eggplants are believed to have originated from India. They come in many shapes, there’s one with a shape of an egg, some are large and oblong in shapes(available at any grocery store). Then there’s the elongated, slim eggplant, which is common in the Philippines. Filipinos have a few recipes in which eggplants are used as ingredients, like the Tortang Talong, Sinigang, Pinakbet, and more. Eggplants are well known worldwide, and there is a variety of uses from this vegetable.
Janis here, is sharing to you her quick and easy, favorite Ginisang Talong(Sautéed Eggplants) with Bagoong, where she added bagoong alamang(shrimp paste) as a condiment. It’s a typical Filipino eggplant dish that’s commonly served for breakfast, lunch or even dinner.
Ingredients: 3-4 servings
2 pieces of sliced eggplants
1/2 of bagoong alamang(shrimp paste)
1/2 medium sliced onion
2 cloves chopped garlic
1 large sliced tomato
1 tbsp. cooking oil
Cooking Procedure:
- First things, first, place bagoong on a strainer and wash off excess salt through a running water. Set aside. Wash and slice eggplants into thin slices, slice tomatoes and onion, chop garlic.
- On a heated oil over medium heat, sauté onions and garlic. Add the sliced tomatoes, press it down with a large spoon until crushed and juice appears from it. Apply the bagoong alamang(shrimp paste), then stir to combine evenly.
- Let the bagoong simmer for 3-5 minutes, or until they’re cooked, then add the eggplant slices. Stir to combine ingredients. Let it simmer for another 5-10 minutes until eggplants soft. Serve this flavorful, Filipino eggplant dish, Ginisang Talong(Sautéed Eggplants) with Bagoong hot, with steamed rice.
Tip: Surprisingly, one eggplant provides an extensive list nutritional health benefits, including Vitamin C, K, B6, thiamine, magnesium, just to name a few.