Baked Binagoongan Talong and Kamatis

This easy Baked Binagoongan Talong and Kamatis is my all-vegetable version of the classic Filipino dish which usually has pork. In this one, I baked cubes of eggplant, tomato slices with bagoong (shrimp paste), coconut milk, vinegar, onions, garlic, ginger, and scallions. Arrange everything in a casserole dish and bake. Best served with steamed rice, as a side dish or main course. This recipe is from The Quirino Kitchen by Elizabeth Ann Quirino.

Cook Time55

Total Time55

Course: Dinner, Lunch, Vegetables

Cuisine: Asian, Filipino

Keyword: Baked Binagoongan Talong Kamatis

Calories: 18kcal

Author: Elizabeth Ann Quirino

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