Boiled Okra and Eggplant with Bagoong Dipping Sauce
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Course
Main Course
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Cuisine
Filipino
Boiled Okra and Eggplant with Bagoong Dipping Sauce
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This is a simple boiled okra and eggplant recipe with bagoong. It is a budget-friendly Filipino vegetable dish that can be cooked in under 20 minutes.
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Ingredients
- 12 pieces okra
- 8 pieces Indian eggplant
- 1 cup bagoong isda with tomato and onion
- 6 cups water for boiling
- 4 cups water for blanching, ice cold, placed in a large bowl
Instructions
- Pour 6 cups of water in a large cooking pot. Let boil.
- Add the okra. Boil for 3 to 5 minutes. Remove from the cooking pot. Place in the bowl with ice water and let it stay for 2 minutes. Remove and arrange in a plate.
- Meanwhile boil the eggplants for 5 minutes. Remove from the cooking pot and place in the same bowl with cold water. It will be good if ice is added to keep the water cold. Let it stay for 2 to 3 minutes.
- Drain the water and arrange the eggplant in the plate where the okra was placed. Prepare a mixture of bagoong isda with onion and tomato. The recipe link is on the ingredient section above.
- Serve with warm rice.
- Share and enjoy
Nutrition Information
Show Details
Serving
4g
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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