Ingredients with Measurements:
- 1 large eggplant, cut into bite-sized pieces
- 1/2 cup bagoóng terong (fermented shrimp paste with eggplant)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small tomato, chopped
- 1 tablespoon vegetable oil
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the tomato and cook until it softens.
4. Add the bagoóng terong and stir-fry for 2-3 minutes.
5. Add the eggplant and water and stir to combine.
6. Cover the pan and simmer for 10-15 minutes, or until the eggplant is tender.
7. Season with salt and pepper to taste.
8. Serve hot with rice.
20-30 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 14g
Protein: 3g
Sodium: 800mg
Substitutions for ingredients:
- Bagoóng alamang (fermented shrimp paste) can be used instead of bagoóng terong.
- Japanese eggplant can be used instead of regular eggplant.
Variations:
- Add sliced green beans or bell peppers for more vegetables.
- Add sliced pork or shrimp for more protein.
Tips and tricks:
- Soak the eggplant in salted water for 10-15 minutes before cooking to remove any bitterness.
- Use a non-stick pan to prevent the eggplant from sticking to the bottom.
- Adjust the amount of bagoóng terong according to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a colorful bowl or plate to make the dish more visually appealing.
Garnishes:
- Top with sliced green onions or cilantro for added flavor and color.
Pairings:
- Serve with steamed rice and a side of sliced tomatoes and onions.
Suggested side dishes:
- Grilled or roasted vegetables, such as zucchini or bell peppers.
Troubleshooting advice:
- If the eggplant is too mushy, reduce the cooking time or use firmer eggplant.
Food safety advice:
- Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
Food history:
- Bagoóng terong is a popular condiment in Filipino cuisine, often used in stir-fries and stews.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger meal.
Related Categories
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Region: Philippine