Binagoongang Talong Recipe
Eggplant cooked in shrimp paste with chillies.
Servings: 4 people
- 2 pieces eggplant sliced
- 4 pieces chili pepper chopped
- 3 1/2 tablespoons bagoong alamang
- 3 cloves garlic chopped
- 1 piece onion chopped
- 1 piece tomato diced
- 1 teaspoon brown sugar
- 1 tablespoon vinegar
- 4 tablespoons cooking oil
- 3 ounces pork optional
- 3/4 cup water
- Ground black pepper to taste
Heat oil in a cooking pot. Fry eggplant for 1 ½ minute per side. Remove from the pan. Set aside.
Using remaining oil, sauté garlic until it turns light brown. Add onion and tomato. Continue sautéing until the onion softens.
Add pork and chili pepper. Cook until the pork turns light brown.
Add bagoong alamang. Cook for 1 minute.
Pour water and vinegar into the pot. Let boil. Continue cooking for 3 to 5 minutes.
Add fried eggplant. Stir and cook for 1 ½ minutes.
Season with ground black pepper and sugar.
Transfer to a serving bowl. Serve. Share and enjoy!
Calories: 247kcal | Carbohydrates: 6g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 480mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 1mg