Ginataang Talong
Appetizers • Pan-Asian
Description
In translation from Filipino, the name of this dish means 'eggplant in coconut milk.' And it truly is eggplant in coconut milk. Besides the Philippines, it is also enjoyed on the Malaysian island of Borneo, as well as in places like New York City.
Ingredients
- Eggplants 1 piece
- Coconut Milk 5 fl oz
- Vegetable Oil ½ spoons
- Spanish onions ½ heads
- Tomatoes ½ pieces
- Barbecue sauce 0 oz
- Ginger 0 oz
- Garlic 2 cloves
- Onion 0 oz
- Mild Chili Spice 1 piece
- Ground ancho chili pepper 1 piece
- Cilantro to taste
- Spiced Tomato Juice to taste
Step-by-Step Guide
Step 1
Sauté finely chopped onion and garlic in vegetable oil until golden brown. Add grated ginger, coconut milk, and a cup of water. Let it simmer on low heat for about ten minutes, allowing excess liquid to evaporate.
Step 2
Grill a medium-sized eggplant in a grill pan (you can also use a gas burner instead of a pan). Remove the skin.
Step 3
Place the eggplant on a plate and generously drizzle with sauce. Add chili pepper, half a tomato, and half a red onion. All three ingredients can be used fresh, but it's better to lightly roast them without oil. Finish the dish with a sprig of cilantro and a bowl of spicy tomato sauce.
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