Saturday, October 23, 2010

Binagoongang Talong

Talong or eggplant ( Solanum melongena) is a favored vegetable
in the Philippines. In the province, it is one of the vegetables
planted in the backyard together with pechay, mustasa and
ampalaya (bitter gourd). Talong is a mainstay ingredient
in pakbet, dinengdeng and sinigang.

Whenever we have excess talong from our backyard,
Dad's favorite, talong binagoongan, is surely in the dinner table.

Talong Binagoongan (Eggplant in Shrimp paste) is a poor man's
version of Pork Binagoongan, replacing pork with talong.

Binagoongang Talong (Eggplant in Shrimp Paste)

100 gms pork fat (optional)
1K talong, sliced diagonally
2T oil (no need if adding pork fat)
4 cloves garlic, crushed
1 medium onion, sliced
3 medium tomatoes, sliced
2T Bagoong (shrimp paste)
1/2t sugar
1/2 cup water

Render oil from fat. Remove oil if too many, just leave enough for
sauteing. Saute garlic until golden brown and add onions. Cook
until onions are caramelized. Add tomatoes, cook until softened.
Add Bagoong and stir fry until aromatic. Add talong and stir fry until
talong is well coated. Add water and simmer until talong is cooked,
about 10 minutes. Add more water if necessary.

Sprinkle kalamansi (key lime) juice before serving.






Tortang Talong is another eggplant dish








Buto-buto Nilaga
, a hearty dish for cold nights

2 comments:

Chef Dennis said...

I do love eggplant, and this looks like a wonderful way to prepare it!

Joy said...

My mom would love this recipe.

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