Rock your tastebuds with this creamy, spicy, and so tasty Ginataang Talong! It’s easy to make in one pan and cooks in an hour for an easy weeknight dinner. Serve with steamed rice for a hearty meal the whole family will love.
I know I tend to exaggerate and get overly excited about every recipe I post here at Kawaling Pinoy. But let me tell you, I am excited now for a good reason. Just take a look at those tasty pork morsels and smoky eggplant pieces swimming in all that luscious sauce; I am sure you understand.
If there is but one recipe here you must try, let it be this ginataang talong. Trust me; it’s pure indulgence!
Not only is this eggplant stew so delicious, but it’s also super easy to make. It cooks in one pan and readies in under an hour for the perfect busy weeknight dinner!
Eggplant pieces are first briefly pan-fried and then simmered with fatty pork belly strips to finish in a thick, slightly spicy coconut sauce. The resulting dish is rich, creamy, and absolutely heaven over heaps of steamed rice.
Choose eggplants with smooth, shiny skins free of wrinkling or blemishes and fresh-looking stems without signs of molds.
No need to peel the fruit (yes, it is a fruit and not a vegetable); the skin is edible and packed with fiber and nutrients.
Keep the cut eggplant in a bowl of water until ready to cook to prevent darkening.
Eggplants are like sponges and tend to absorb a lot of oil when fried. Make sure to drain well on paper towels to keep the sauce from becoming overly greasy. If you want to skip the pan-frying altogether, 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. Remove from heat and use in the recipe as directed.
For a smoother consistency, cook in a simmer and do not let the coconut sauce come to a rolling boil lest it curdles and separates.
How to serve
Ginataang Talong makes a great main dish for lunch or dinner paired with steamed rice.
Since it contains coconut milk, this dish spoils rather quickly, especially in warm weather and outside refrigeration. Store leftovers in an airtight container and refrigerate for up to 3 days.
Reheat in a saucepan over low heat until completely warmed through. Or microwave at 2 to 3-minute intervals until heated through, stirring well after each interval.
Looking for more ginataan recipes? Try my mom’s special Ginataang Seafood or this my super easy Ginataang Manok recipe and make sure to have plenty of rice ready.