Ginataang-talong
1 serving
30 minutes
In Filipino, the name of this dish means "eggplant in coconut milk." And it really is eggplant in coconut milk. In addition to the Philippines, it is eaten on the Malaysian island of Borneo - and in Hong Kong, for example.
1
Fry finely chopped onion and garlic in vegetable oil until golden. Add grated ginger, coconut milk, and a cup of water. Simmer on low heat for about ten minutes, evaporating excess liquid.
- Onion: 10 g
- Garlic: 2 cloves
- Ginger: 10 g
- Coconut milk: 80 ml
- Vegetable oil: 0.5 tablespoon
2
Grill a medium-sized eggplant in a skillet (you can use a gas burner instead of a skillet). Peel off its skin.
- Eggplant: 1 piece
3
Place the eggplant on a plate and generously drizzle with sauce. Add chili pepper, half a tomato, and half a red onion. Both can be used fresh, but it's better to fry them without oil. Finish the composition with a sprig of cilantro and a bowl of spicy tomato sauce.
- Red chili pepper: 1 piece
- Tomatoes: 0.5 piece
- Red onion: 0.5 head
- Cilantro: to taste
- Hot tomato sauce: to taste