Binagoongang Talong (Filipino Eggplant with Shrimp Paste)
Binagoongang Talong is a Filipino eggplant dish where tender, fried eggplant slices are simmered in a rich sauce made with bagoong alamang (fermented shrimp paste), garlic, onions, tomatoes, and chili peppers. Optional pork adds heartiness, while vinegar and brown sugar balance the salty shrimp paste, creating a complex umami-forward dish that's traditionally served with steamed rice.
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
Calories: 247kcalCarbohydrates: 6gProtein: 14gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 15mgSodium: 480mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 2IUVitamin C: 0.1mgCalcium: 2mgIron: 0.1mg
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