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
How To Serve And Store
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- 3 cloves garlic (chopped)
- 1 small onion (sliced)
- 1 medium tomato (quartered)
- 1 large eggplant (sliced or cubed)
- 1/4 cup cooking oil
- 1/2 cup shrimp paste
- 1 1/2 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp water
- 2 pcs bird’s eye chili (chopped)
- 2 pcs green chili (whole)
- Heat cooking oil over medium heat. When oil is hot enough, fry eggplant slices for 3 – 5 minutes or until lightly browned and slightly wilted.1/4 cup cooking oil, 1 large eggplant
- Transfer fried eggplant in a plate lined with paper towel to absorb excess oil. Set aside.
- Remove oil leaving approximately 2 – 3 tbsp of oil in the pan. Sauté onions until translucent then add garlic and cook until fragrant.1 small onion, 3 cloves garlic
- Add tomato and cook for 3 – 5 minutes while lightly pressing with back of a spoon to release the juice.1 medium tomato
- Tip in shrimp paste and stir to incorporate. Lower heat to low-medium then simmer for 1 – 2 minutes.1/2 cup shrimp paste
- Add sugar and mix to distribute then pour vinegar and simmer for 1 minute. Do not cover pan with lid and do not stir.1 1/2 tbsp sugar, 1 tbsp vinegar
- Add water and chilis then stir to fully incorporate. let simmer to infuse heat from chilis.2 tbsp water, 2 pcs green chili, 2 pcs bird’s eye chili
- Mix in fried eggplant slices and coat with sauce. Simmer for an additional 3-5 minutes.
- Remove from pan and transfer in a serving dish. Serve and enjoy. Bon appetit!