5.0 from 12 votes
Ginataang Talong
Eggplant in Spicy Coconut Sauce is rich, creamy, and perfect with steamed rice. It's easy to make and sure to be a family favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 744 kcal
Course:
Main Course
Cuisine:
Filipino
Ingredients
- canola oil
- 5 large eggplants, stems removed and cut into 1-inch pieces
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 pound pork belly, cut into ½-inch strips
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut cream (kakang gata)
- 1 cup water
- 3 Thai chili peppers, stemmed and minced
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat about two tablespoons of oil.
- Add eggplant and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.
- In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.
- Add pork belly and cook, stirring occasionally, until lightly browned.
- Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes
- Add coconut cream and water and stir to combine. Bring to a simmer.
- Add chili peppers.
- Lower heat, cover, and cook for about 15 to 20 minutes or until pork is tender and sauce is reduced. Add more water in ½ cup increments if the liquid is drying out before pork is fully cooked.
- Add eggplant and gently stir to combine. Continue to cook for about 3 to 5 minutes or until eggplants are tender and sauce begins to thicken and render fat.
- Season with salt and pepper to taste. Serve hot.
Cup of Yum
Notes
- Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. Drain them on paper towels to rid of excess grease.
- Eggplant absorbs plenty of oil, and you may need to add more oil a tablespoon at a time during the brief pan-frying. Drain them on paper towels to rid of excess grease.
- As an alternative method to pan-frying, arrange them in a single layer on a baking sheet, brush with olive oil, and roast in a 425 F oven for about 10 minutes.
Nutrition Information
Calories
744kcal
(37%)
Carbohydrates
28g
(9%)
Protein
13g
(26%)
Fat
67g
(103%)
Saturated Fat
34g
(170%)
Cholesterol
54mg
(18%)
Sodium
272mg
(11%)
Potassium
1251mg
(36%)
Fiber
13g
(52%)
Sugar
14g
(28%)
Vitamin A
105IU
(2%)
Vitamin C
15.7mg
(17%)
Calcium
51mg
(5%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 744
% Daily Value*
| Calories | 744kcal | 37% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 67g | 103% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 54mg | 18% |
| Sodium | 272mg | 11% |
| Potassium | 1251mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 14g | 28% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 15.7mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.