Baked Binagoongan Talong and Kamatis
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This Baked Binagoongan Talong and Kamatis is a different take on the usual classic pork dish Filipinos are familiar with. My version is an all-vegetable dish, but with the same flavors of salty, pungent bagoong mixed with sweet, creamy coconut milk.
A jar of Filipino bagoong (shrimp paste) is a staple in my kitchen, whether it is a store-bought one or homemade begucan from my aunt’s Kapampangan recipe. So is a can of coconut milk. Thus, it was a no-brainer to cook this baked vegetable dish which can be served as a side or an entrée.
I always have talong or eggplants on my market list. And who can resist the ripe, succulent sweetness of our Jersey tomatoes (kamatis)? I gathered them all and put them together in an oven-proof dish: eggplants, tomatoes, onions, garlic, ginger, scallions, with shrimp paste, vinegar, and coconut. The bagoong is salty as expected. But its sultry aroma lends an enticing flavor to the dish, especially when mixed with sweet coconut milk. Mix it all at once just before serving. Pour it all on a bed of steamed rice and the result is a scrumptious, yet basically easy dish. You can thank me later.
Baked Binagoongan Talong and Kamatis
Equipment
- Oven-proof Casserole Pan: 9 x 11 inches or 8 x 8 inches
Ingredients
- 3 cups cubed eggplants, use either1 large Aubergine or 3 Asian eggplants
- 2 large tomatoes, sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced fine
- 1 knob (1-inch piece) fresh ginger, peeled, sliced in julienne strips
- 1 whole onion, sliced
- 2 stalks scallion whites, chopped
- 2 stalks scallion greens, chopped, for garnish
For sauce:
- 8 ounce canned coconut cream
- ⅓ cup cider vinegar
- ½ cup soup stock (vegetable or chicken)
- 2 Tablespoons bagoong guisado (shrimp paste)
For serving:
- steamed rice
Instructions
- Preheat oven at 375 F degrees.Grease casserole pan with cooking spray.
- Arrange the cubed eggplants and sliced tomatoes in the pan.Sprinkle with salt and pepper and mix well.Mix the garlic and ginger into the slices.Add the sliced onions and scallion whites to the top.
- In a small bowl, combine the sauce ingredients: coconut cream, vinegar, bagoong, and stock. Pour this mixture into the casserole pan with vegetables. Gently mix ingredients well with a spoon. Try not to be rough or the eggplants can bruise easily.
- Cover the entire casserole pan with foil. Bake at 375 F for 45 minutes.Then, uncover and remove the foil.Continue baking for 10 minutes more till the top is slightly brown.Remove casserole from the oven. Garnish the top with scallion greens.Serve warm with steamed rice.
Cook's comments:
- Bagoong is Filipino shrimp paste., usually made of fermented shrimps or fish. This can be sauteed, used as an ingredient, or served as a side dipping sauce. It has a very salty flavor, and strong, powerful aroma. This is sold in bottles and is available at Asian and Filipino markets or online sources.I use either store-bought bagoong or make my own homemade begucan inspired by my aunt's Kapampangan recipe, which is in my cookbook My Mother's Philippine Recipes. Positively Filipino magazine recently featured my homemade bagoong recipe. Click here.
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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