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Binagoongang talong is a healthy and flavorful vegetable stew made from eggplant in a shrimp paste sauce. It is a popular dish in the Philippines and often served as part of Filipino cuisine.

I always make pork binagoongan and I remember the first time when my daughter tasted it, she was instantly hooked! She loved how tasty it was and how the sauce made the pork so moist and tender. Since then I’ve been making it for her several times a month.

But, to be honest, I want to cut down on meat. So I decided that I would give this healthier version of the dish a try and see how my family liked it. I knew they would enjoy it because it was just as delicious as the traditional version, but without the guilt of eating meat. It’s an easy meal idea, plus, a great alternative to meat dishes without sacrificing taste.

What Is Binagoongang Talong?

It’s a delicious medley of flavors with notes of salty, spicy and sweet – just like Filipino food should be! The fried pieces of eggplant is coated with savory flavors of the sauce made from bagoong alamang or shrimp paste. It’s balanced with sweetness coming from the sugar and heat from chilis.

The ingredients are easy to find at your local grocery store or you probably already have some in your kitchen! It’s a great addition at the dinner table and makes the perfect side dish to serve at dinner parties or when entertaining guests at home.

Why This Talong Recipe Works?

Eggplant is a great substitute for meat and it’s great for vegetarians or anyone looking for a healthier alternative. It is known to have various health benefits, including weight loss, improved eye health, and relief from asthma and allergies.

Making binagoongan talong is budget-friendly and doesn’t require much time to cook. Other recipes add some meat like pork belly to the dish but I like to keep it simple with just the vegetables to make it more affordable and healthy for my family.

Notes On Some Ingredients

Eggplant – I only used one large eggplant but you could also use two large ones or three small ones if you want more servings out of it.
Garlic and onion – sautéing chopped cloves of garlic and onion gives the stew its base flavors.
Tomato – lightly press the tomato slices with back of spoon while cooking to let the juice out. This cooks the tomatoes quicker.
Shrimp paste – gives the dish umami flavors. Can be bought in Asian stores If you can’t find any in groceries.
Chilis – can be skipped if you want the dish more wholesome. You can use thai chili pepper, bird’s eye chili or any that you prefer.

Cooking Tips

Can I add meat? – You can add meat if you want. You can do so by adding pork belly or pork shoulder slices after sautéing onions and garlic. Fry them until light brown and fork-tender then continue with the steps as shown in the recipe.
When picking eggplants, choose ones that are slightly firm but not too hard. Check for green stems without any signs of molds. and should have smooth, blemish-free skins.
Make sure to remove excess oil after frying the eggplant slices by placing them in plate lined with paper towels.
When adding vinegar, allow the vinegar to boil uncovered and without stirring for a few minutes before adding the water to cook off the strong acid taste.
The shrimp paste’s saltiness may differ depending on brand. Season with salt if needed or skip it if the shrimp paste is salty enough.

How To Serve And Store

Binagoongang talong is great as a main dish for lunch and dinner. Serve with steamed white rice for flavor-packed meal that everyone will enjoy!
Store left-overs, if any, in an airtight container and refrigerate for 2-3 days.
Reheat in a pan or skillet over medium heat or in the microwave at 2 to 3-minute intervals until completely heated through.