Eggplants are a cultivar native to the Indian subcontinent and they have been grown in southern and eastern Asia since prehistoric times.
800 Gram, sliced
3 1⁄2 Tablespoon (Guisado, Regular Flavor)
5 Clove (25 gm), minced
1 , thinly sliced
2 Tablespoon, thinly sliced
1⁄4 Teaspoon, ground
Extra virgin olive oil
1. Heat the oil in a large frying pan and fry the ginger and onion until fragrant.
2. Add the garlic, shrimp paste and eggplants.
3. Season with ground pepper and stir occasionally for 2 minutes.
4. Add the coconut milk, stir and let simmer until eggplants are soft and sauce has thickened.
All those who think eggplants do not make a great entrée to the side dish category, should certainly take a look at this ginataang talong with bagoong recipe. Here the chef has combined eggplant with shrimp and coco milk to produce an absolutely wonderful side dish. Try this at home and you are sure to impress you guest with your culinary skills.