Ginataang Talong
Eggplant in Spicy Coconut Sauce is rich, creamy, and perfect with steamed rice. It's easy to make and sure to be a family favorite!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- oil
- 5 large eggplants (stems removed and cut into 1-inch pieces)
- 1 onion (peeled and chopped)
- 2 cloves garlic (peeled and minced)
- 1 pound pork belly (cut into 1/2-inch strips)
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut cream (kakang gata)
- 1 cup water
- 3 Thai chili peppers (stemmed and minced)
- salt and pepper to taste
Instructions
- 1
In a wide pan over medium heat, heat about two tablespoons of oil.
- 2
Add eggplant and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
- 3
In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.
- 4
Add pork belly and cook, stirring occasionally, until lightly browned.
- 5
Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes
- 6
Add coconut cream and water and stir to combine. Bring to a simmer.
- 7
Add chili peppers.
- 8
Lower heat, cover, and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced. Add more water in 1/2 cup increments if the liquid is drying out before pork is fully cooked.
- 9
Add eggplant and gently stir to combine. Continue to cook for about 3 to 5 minutes or until eggplants are tender and sauce begins to thicken and render fat.
- 10
Season with salt and pepper to taste. Serve hot.