GINATAANG TALONG WITH BAGOONG
Posted by Webmaster on 27 November 2009
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Difficulty: 
Preparation time: 15 min
Servings: 5
Calories per serving: 220 Kcal
Ingredients:
- Eggplant – 800 g (1.76 lb.)
- Shrimp paste – 3 ½ tbsp. (Regular Flavor)
- Garlic (minced) – 5 cloves
- Onion (thinly sliced) – 1 PC.
- Ginger (thinly sliced) – 2 tbsp.
- Black pepper (ground) – ¼ tsp.
- Coconut milk – 400 ml (16.91 fl.oz.)
- Extravirgin olive oil – 2 tbsp.
Directions:
- Heat the oil in a large frying pan and fry the ginger and onion until fragrant.
- Add the garlic, shrimp paste and eggplant.
- Season with ground pepper and stir occasionally for two minutes.
- Add the cocomilk, stir and let simmer until eggplant are soft and sauce has thickened.
Tip: you can add sliced fresh seeded red chili for a spicy taste.
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jeric said,
Hi po! i am so interested with your eggplant recipes.. ask ko po sana kung ano pwedeng alternative for the shrimp paste? i must avoid high uric foods.
Webmaster said,
I suppose you can remove or maybe use a very few quantity of anchovy paste
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