Ginisang Talong (Sauteed Eggplants in Shrimp Paste)
Talong or Eggplant is very abundant and affordable in the country that most homemakers try to prepare in variety of ways. Talong is very famous ingredient for Pinakbet. It can also be cooked as Tortang Talong, Baked Eggplant and Stuffed Eggplant. Some even used eggplants for pasta dishes.
I have bought on a bargain 3 kilos of Talong (eggplant) from the wet market. It cost me only 10 pesos a kilo. Some were cooked as Pinakbet, some were fried and dipped on soy sauce and vinegar and the rest were cooked as Ginisang Talong (Sauteed Eggplant in Shrimp Paste).
Since I am experiencing a serious aversion to meat, I make sure our fridge has plenty of vegetables inside. Though I Sauteed the Eggplants with little meat, I still set them on the side and just get those eggplants to eat. I don’t know why, but yeah, I’m pregnant and I think that would be a valid and acceptable reason. Some crazy things just happen in a woman’s taste buds when she is pregnant. I love being pregnant though. I get the spoiling and the treats from families and friends.
Anyway, here is the ingredients for the GINISANG TALONG (SAUTEED EGGPLANTS IN SHRIMP PASTE)
1/4 kilo ground pork or beef
3 medium eggplants, sliced lengthwise
1 tsp. garlic, peeled and minced
1 medium onion, peeled and chopped
1 medium tomato, quartered
2 tbsp. shrimp paste
1 tbsp. tomato sauce (optional)
ground black pepper
Brown ground meat on a pan. Set aside.
Saute garlic in cooking oil until light brown. Add onions. Saute until onion wilts and add tomatoes. Cook for about 1-2 minutes.
Add shrimp paste. Saute shrimp paste until cooked, stirring constantly. Then, add the browned meat and tomato sauce.
Add sliced eggplants. Cook for 2-3 minutes. Add black pepper and salt if needed. Cook for another minute.
Remove from fire.
Serve with fried fish and hot rice.