Looking for a simple, flavorful meal? Binagoongan Talong combines smoky eggplant with a savory shrimp paste sauce and a little pork for richness. It’s easy to prepare and makes a satisfying dinner when paired with steamed rice.
In many Filipino kitchens, fried eggplant is served alongside binagoongan baboy to balance the strong umami and saltiness of shrimp paste. In this variation, eggplant takes center stage. A modest amount of pork belly lends fat and depth to the sauce, while the eggplant soaks up the savory, slightly spicy flavors. This version reduces the meat so you get the same delicious profile with fewer calories from pork.
Eggplant to use
- Choose long, slender Asian eggplants with glossy purple to deep purple-black skin; they hold together and become tender without excessive seeds.
- Small to medium eggplants are usually sweeter and less bitter than larger varieties, with thinner skins and fewer seeds.
- Pick fruit that feels heavy for its size, has smooth, unwrinkled skin, and a healthy green stem. Avoid blemishes or soft spots.
How to roast eggplant in the oven
Eggplant absorbs oil quickly when fried, so drain it well on paper towels to prevent an overly greasy sauce. If you prefer a lighter version, roast the eggplant in the oven instead of frying.
- Arrange sliced or halved eggplant in a single layer on a baking sheet and brush lightly with olive oil.
- Roast in a preheated 425°F (220°C) oven for about 8–12 minutes, until tender and slightly browned.
- Remove and use in the recipe as directed.
If you still want the texture of pan-frying with less oil, try brushing eggplant slices with a thin layer of beaten egg white before frying. This forms a light coating that reduces oil uptake.
Cooking tips
- Keep cut eggplant submerged in water until you’re ready to cook to prevent browning.
- When adding vinegar, bring it to a brief boil uncovered and avoid stirring for a few minutes. This tempers the sharp acid flavor before adding water.
- Don’t skip the sugar: a small amount balances the saltiness and acid in the sauce.
- If you use pre-sautéed shrimp paste that is already sweetened, taste the sauce and reduce or omit the added sugar as needed.
How to serve
Binagoongan talong works beautifully as a main dish for lunch or dinner. Serve it hot over steamed white rice to soak up the sauce. A side of fresh cucumber or lightly blanched greens helps cut the richness and adds freshness to the plate.
Storing leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
- To reheat, warm gently in a skillet over medium heat until the internal temperature reaches 165°F, or microwave in short intervals until heated through.
More ways to enjoy eggplant
If you enjoy binagoongan talong, try other Filipino eggplant dishes that pair well with rice and simple vegetable sides. Eggplant adapts to many flavor profiles and cooks quickly for weeknight meals.
Binagoongan Talong
Prep Time: 15 mins · Cook Time: 45 mins · Total Time: 1 hr
Servings: 4
Ingredients
- canola oil (for frying)
- 2 large eggplants, stems trimmed and cut into 2-inch lengths
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ½ pound pork belly, cut into 1-inch cubes
- 2 tablespoons shrimp paste
- 1 large tomato, chopped
- ¼ cup vinegar
- 1 cup water
- 1 teaspoon sugar
- 1 Thai chili pepper, minced
- salt and pepper to taste
Instructions
- In a skillet over medium heat, warm about 2 tablespoons of oil. Fry the eggplant until lightly browned, turning as needed. Transfer to paper towels to drain excess oil. Eggplant soaks up oil, so add more oil if necessary while frying.
- In the same skillet, add about 1 tablespoon oil. Sauté the onions and garlic until fragrant and softened.
- Add the pork cubes and cook until they are lightly browned on all sides.
- Stir in the shrimp paste. Cook and stir frequently until the paste darkens slightly and the pork renders some fat into the pan.
- Add the chopped tomatoes and mash them gently with the back of a spoon. Cook until they start to break down and form a saucy base.
- Pour in the vinegar and let it come to a boil, uncovered, without stirring, for about 3–5 minutes to mellow the sharpness.
- Add the water, sugar, and minced chili. Stir to combine.
- Lower the heat, cover, and simmer until the pork is fork-tender, about 20–30 minutes depending on the size of the pieces.
- Add the fried (or roasted) eggplant and continue to simmer until the sauce thickens and the flavors meld, about 5–10 minutes.
- Season with salt and pepper to taste. Serve hot with steamed rice.
Notes
- Keep cut eggplant submerged in water until ready to cook to prevent discoloration.
- Boiling the vinegar briefly without stirring helps reduce its sharp taste before adding other liquids.
- A small amount of sugar balances the overall flavor; adjust based on the sweetness of your shrimp paste.