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Boiled Okra and Eggplant with Bagoong Dipping Sauce
5 from 4 votes

Boiled Okra and Eggplant with Bagoong Dipping Sauce

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.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  1. Pour 6 cups of water in a large cooking pot. Let boil.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with warm rice.
  6. Share and enjoy

Nutrition Information

Serving 4g

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories

% Daily Value*

Serving 4g

* Percent Daily Values are based on a 2,000 calorie diet.