Aubergine
Ginataang Talong (Aubergine in Coconut Milk)
Aubergine or eggplant is a versatile vegetable. This dark shiny purplish veg can be cooked in so many ways and taste so good each time.
Grilling brings out the smoky taste of the aubergine which I love garnished in lashing of fresh sliced tomatoes and onions with a good drizzling of fish sauce (patis).
Below is another recipe that is a winner. It can be made truly vegetarian and will taste as good by omitting the meat. 😉
Ingredients:
3 large eggplants (aubergine)
1/2 pork belly
3 cloves garlic
1 onion
1 tablespoon vinegar
1 coconut (1 can coconut milk)
Salt and pepper to taste.
Preparation:
Using a food processor grate the white coconut meat which should be chopped into chunks before putting in the processor.
Add the vinegar into the grated coconut. Stir well then using a muslin cloth or just your hands, squeeze the coconut shreds to extract the milk. (If this is too complicated, just use a can of coconut milk). 😉
Cut the pork belly into bite-size pieces.
Using a frying pan, saute the chopped garlic cloves. Don’t let it burn.
Add the pork and stir fry until golden and cooked.
Pour in the coconut milk into the pork and bring to a boil. Season with salt and pepper. Then turn down the heat to a gentle simmer.
While the pork is cooking, grill the eggplants or roast on the stove or over charcoal.
Carefully remove the blackened skin of the eggplants. Then finely chopped the flesh.
Put in a serving dish. Add the onions and pour the pork in coconut milk over the aubergine.
Serve with freshly boiled rice.
Enjoy.