3-4 eggplants
1/2 cup pork fat (small cubes) 1 large onion (chopped)
1/2 cup bagoong alamang
1 tsp. vetsin
Peel eggplant, slice into 1/2" thick, crosswise. Set aside. Put diced pork in pan, add 1/4 cup water, cover and let boil till it dries. Extract a little oil from pork fat. Set pork aside in pan, then saute onion till wilted. Add bagoong, saute for 3 minutes. Add eggplant. Season with vetsin. Cover. Cook until eggplant is done.
Note: If you want a spicy dish, add 1 native pepper (long), chopped.
No comments:
Post a Comment