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)
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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