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Boiled Okra and Eggplant with Bagoong Dipping Sauce

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…

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By: Vanjo Merano 3 Comments Updated: 9/2/18

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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.

Boiled Okra and Eggplant with Bagoong Dipping Sauce Recipe

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.

Boiled Okra and Eggplant with Bagoong_

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.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 2 votes

Boiled Okra and Eggplant with Bagoong Dipping Sauce

This is a simple boiled okra and eggplant recipe with bagoong. It is a budget-friendly Filipino vegetable dish that can be cooked in under 20 minutes.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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Ingredients

  • 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

Instructions

  • 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

Nutrition Information

Serving: 4g
© copyright: Vanjo Merano

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Boiled Okra and Eggplant with Bagoong Dipping Sauce

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Jeremy Tan says

    Posted on 8/28/16 at 6:15 pm

    5 stars
    Kuya Vanjo! I only have bagoong alamang. OK lang ba yun?

    Reply
  2. Maritess says

    Posted on 8/27/16 at 11:01 am

    5 stars
    Unli rice please! This is simply good.

    Reply
    • Vanjo Merano says

      Posted on 8/27/16 at 11:18 am

      Thanks! I will cook more rice for you 🙂

      Reply

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