Growing up in Pilar, Bataan, almost every house had talong growing in their backyard. My lola’s garden was no different. Her prized eggplants would climb up bamboo stakes, their purple flowers eventually turning into glossy fruits perfect for picking. We’d harvest them in the morning when they were firm and fresh, their deep purple skin still covered in morning dew.
This Binagoongang Talong recipe reminds me of those simpler times, when lunch meant walking to the backyard, plucking a few ripe eggplants, and transforming them into something good with bagoong alamang from the local market.
It’s amazing how these humble backyard vegetables, when combined with fermented shrimp paste and a few aromatics, create such a deeply satisfying dish that brings comfort to any Filipino table.
Cultural Notes
Binagoongang Talong represents Filipino cuisine’s mastery of umami flavors through fermented ingredients. This dish showcases how humble ingredients transform into extraordinary meals through traditional cooking methods.
Why You’ll Love This Recipe
- Authentic Flavor: Experience the true taste of Filipino home cooking with perfectly balanced savory, spicy, and slightly sweet notes
- Budget-Friendly: Uses simple, accessible ingredients to create a flavorful main dish
- Versatile: Can be made vegetarian or with pork for added richness
- Nutritious: Eggplants are rich in antioxidants and fiber
- Make-Ahead Friendly: Tastes even better the next day as flavors develop
Binagoongang Talong (Filipino Eggplant with Shrimp Paste)
Equipment
- Large wok or deep skillet (kawali) For frying eggplants and cooking the sauce
- Wooden spatula (sandok) For gentle stirring without breaking the eggplants
- Sharp knife For precise cutting of vegetables
- Cutting board For preparation of ingredients
- Measuring Spoons For accurate seasoning
- Paper towels For draining excess oil from fried eggplants
Ingredients
- 2 large eggplants talong, sliced diagonally
- 3½ tablespoons bagoong alamang fermented shrimp paste
- 3 ounces pork belly optional, cut into small pieces
- 4 pieces siling pangsigang finger chilies, chopped
- 3 cloves bawang garlic, minced
- 1 piece sibuyas onion, chopped
- 1 piece kamatis tomato, diced
- 1 teaspoon brown sugar asukal na pula
- 1 tablespoon suka vinegar
- 4 tablespoons cooking oil mantika
- ¾ cup tubig water
- Ground black pepper paminta to taste
Instructions
- Heat oil in a kawali (deep pan) over medium heat (350°F/175°C). Once hot, fry the eggplant slices for 1½ minutes on each side until golden brown. Remove the eggplants and set aside on paper towels to drain excess oil.
- Using the remaining oil in the same pan, lower the heat to medium-low (300°F/150°C). Add the chopped garlic and sauté until light brown, about 1 minute. Add the chopped onions and diced tomatoes, then cook until the onions become soft and translucent, about 3-4 minutes.
- If using pork, add it now and cook until it turns light brown, about 5-6 minutes. Add the chopped chili peppers and stir for another minute.
- Add the bagoong alamang (shrimp paste) and cook for 1 minute, stirring to combine all ingredients. Pour in the water and vinegar, then bring the mixture to a boil. Let it simmer for 3-5 minutes to develop the flavors.
- Gently add back the fried eggplants to the pan. Stir carefully to avoid breaking the eggplants and cook for 1½ minutes. Add the brown sugar and ground black pepper, then stir gently to combine.
- Taste and adjust the seasoning if needed. Transfer to a serving bowl and serve hot with steamed rice. For best results, let the dish rest for 5 minutes before serving to allow the flavors to settle.
Tips from Lola’s Kitchen
- Choose firm, glossy eggplants without blemishes
- Salt the eggplant slices and let them sit for 15 minutes to remove bitterness
- Don’t overcrowd the pan when frying eggplants
- Adjust the amount of chili peppers based on your heat preference
- For best results, use native Filipino eggplants (they’re smaller and more flavorful)
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with green mango salad (ensaladang manggang hilaw)
- Accompany with fried fish (pritong isda)
- Serve with a side of pickled vegetables (atchara)
Troubleshooting
- Eggplants too oily: Drain thoroughly on paper towels after frying
- Sauce too salty: Add more sugar or a splash of vinegar to balance
- Sauce too thin: Simmer longer to reduce
- Too spicy: Remove chili seeds before cooking or reduce amount
Ingredient Alternatives
- Bagoong: Use Thai shrimp paste in a pinch
- Pork: Substitute with chicken, shrimp, or tofu
- Siling pangsigang: Use jalapeños or bird’s eye chilies
- Cane vinegar: Apple cider vinegar can work
- Brown sugar: Palm sugar or regular sugar
Storage & Reheating
- Refrigeration: Keeps for 3-4 days in an airtight container
- Freezing: Not recommended (affects eggplant texture)
- Reheating: Warm in a pan over medium heat, adding a splash of water if needed
Variations
- Vegetarian Version: Omit pork, double the eggplant
- Seafood Twist: Add shrimp or squid
- Extra Spicy: Add bird’s eye chilies
- Creamy Version: Add coconut milk at the end
- Mixed Vegetables: Add okra or bitter gourd
FAQs
Q: Can I make this ahead of time? A: Yes, flavors actually improve overnight. Q: Is this dish very spicy? A: Heat level is adjustable by varying chili amount. Q: Can I use other types of eggplant? A: Yes, though Asian eggplants work best. Q: How do I reduce saltiness from bagoong? A: Rinse bagoong briefly before using or use less. Q: Can I make this vegetarian? A: Yes, simply omit the pork and use vegetarian shrimp paste.
Nutrition
The Story Behind Binagoongang Talong
In every corner of the Philippines, from busy Manila kitchens to quiet provincial homes, you’ll find eggplants growing abundantly in backyards and community gardens. This accessibility, combined with our ancestors’ mastery of fermentation through bagoong alamang (shrimp paste), gave birth to one of our most beloved home-cooked dishes: Binagoongang Talong.
The dish’s origins can be traced to our coastal communities, where shrimp paste-making flourished as a preservation technique. Fishing families would ferment tiny shrimp to create bagoong, a practice that dates back centuries before refrigeration. When combined with eggplants – a vegetable that grows year-round in our tropical climate – it created a practical yet flavorful dish that could feed an entire family affordably.
What makes Binagoongang Talong truly special is how it reflects Filipino culinary wisdom. The recipe demonstrates our knack for balancing flavors: the earthiness of eggplants, the umami-rich bagoong, the sharp heat of chilies, and the subtle sweetness of onions and tomatoes. The optional addition of pork, a later adaptation, shows how the dish evolved with changing times and tastes.
In many Filipino households, this dish became a reliable “ulam” (viand) during the rainy season when fresh vegetables were scarce. The hardy eggplants could withstand heavy rains, and the preserved bagoong was always ready in the kitchen. Today, Binagoongang Talong remains a testament to Filipino resourcefulness, transforming simple ingredients into a dish that’s greater than the sum of its parts.
Modern Filipino cooks continue to adapt this classic, creating variations with different proteins or adding coconut milk for richness. Yet the heart of the dish remains unchanged – it’s still the same comforting, umami-rich meal that has graced Filipino tables for generations. Whether served in humble carinderias (local eateries) or upscale Filipino restaurants, Binagoongang Talong carries with it the story of our people’s ingenuity and our deep connection to the land and sea.
This dish isn’t just about sustenance – it’s about heritage, resourcefulness, and the Filipino talent for creating extraordinary flavors from ordinary ingredients. Every bite of Binagoongang Talong tells the story of our ancestors’ wisdom in preserving food, our agricultural abundance, and our love for bold, satisfying flavors that bring families together at the dining table.
