Boiled Okra and Eggplant with Bagoong Dipping Sauce can be described as simple and delicious. It is prepared by boiling the vegetables and then served with a dipping sauce composed of bagoong isda (fermented fish), chopped onion, and tomato.
This particular recipe suggests blanching the veggies by soaking in cold water after boiling. This method will eventually stop the veggies from being cooked longer by residual heat (even if these were removed from boiling water) and it will restore a bit of the color and texture. This makes the okra and talong look better.
The bagoong dipping sauce is made from bagoong isda of fermented fish. Bagoong balayan, bagoong monamon, or any fish bagoong can be used. Chopped onion and tomato are added along with lime or calamansi. This provides flavor to the dish. The link on how to make the dipping sauce is in the recipe below.
Just like Pinakbet, I enjoyed the simplicity of Boiled Okra and Eggplant. It was perfect with warm rice. I think that It can also be enjoyed more with a hearty vegetable soup such as bulanglang.
Give this Boiled Okra and Eggplant with Bagoong Dipping Sauce a try.
Boiled Okra and Eggplant with Bagoong Dipping Sauce
- 12 pieces okra
- 8 pieces Indian eggplant
- 1 cup of bagoong isda with tomato and onion
- 6 cups water for boiling
- 4 cups of ice cold water placed in a large bowl for blanching
- Pour 6 cups of water in a large cooking pot. Let boil.
- Add the okra. Boil for 3 to 5 minutes. Remove from the cooking pot. Place in the bowl with ice water and let it stay for 2 minutes. Remove and arrange in a plate.
- Meanwhile boil the eggplants for 5 minutes. Remove from the cooking pot and place in the same bowl with cold water. It will be good if ice is added to keep the water cold. Let it stay for 2 to 3 minutes.
- Drain the water and arrange the eggplant in the plate where the okra was placed. Prepare a mixture of bagoong isda with onion and tomato. The recipe link is on the ingredient section above.
- Serve with warm rice.
- Share and enjoy