Ingredients with Measurements:
- 4 medium-sized eggplants
- 1/2 cup bagoóng (shrimp paste)
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup sliced onions
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon, leaving about 1/4 inch of flesh attached to the skin. Reserve the scooped-out flesh.
3. In a mixing bowl, combine the bagoóng, vinegar, brown sugar, and water. Mix well until the sugar is dissolved.
4. In a pan, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until fragrant.
5. Add the reserved eggplant flesh to the pan and cook until soft, about 5 minutes.
6. Add the bagoóng mixture to the pan and stir well. Cook for another 5 minutes.
7. Season the mixture with salt and pepper to taste.
8. Stuff the eggplant skins with the bagoóng mixture and place them in a baking dish.
9. Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender.
10. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 8g
Carbohydrates: 27g
Protein: 4g
Sodium: 980mg
Fiber: 7g
Sugar: 18g
Substitutions for ingredients:
- Instead of bagoóng, you can use miso paste or soy sauce.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of eggplants, you can use zucchini or bell peppers.
Variations:
- Add ground pork or beef to the bagoóng mixture for a meatier version.
- Top the stuffed eggplants with grated cheese before baking for a cheesy twist.
- Add chopped tomatoes and bell peppers to the bagoóng mixture for a more colorful dish.
Tips and tricks:
- Make sure to leave about 1/4 inch of flesh attached to the eggplant skin to prevent it from collapsing while baking.
- You can also grill the stuffed eggplants instead of baking them for a smokier flavor.
- Adjust the amount of bagoóng according to your preference. You can add more or less depending on how salty you want the dish to be.
Storage instructions:
- Store any leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the stuffed eggplants for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed eggplants on a bed of steamed rice for a complete meal.
- Garnish with chopped scallions or cilantro for a pop of color.
Pairings:
- Serve with a side of fresh cucumber and tomato salad for a refreshing contrast.
- Pair with a cold glass of iced tea or beer for a perfect summer meal.
Suggested side dishes:
- Steamed rice
- Fresh cucumber and tomato salad
- Grilled vegetables
Troubleshooting advice:
- If the eggplant skins collapse while baking, try leaving a thicker layer of flesh attached to the skin next time.
- If the bagoóng mixture is too salty, add more water or sugar to balance it out.
Food safety advice:
- Make sure to wash the eggplants thoroughly before cutting and cooking.
- Store any leftover stuffed eggplants in the refrigerator and consume within 3 days.
Food history:
- Bagoóng is a popular Filipino condiment made from fermented shrimp or fish. It has a strong, salty flavor and is commonly used in Filipino cuisine.
Flavor profiles:
- Salty, sweet, umami
Serving suggestions:
- Serve hot with rice and a side of fresh vegetables.
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Region: Philippine