Talong Espesyal Recipe

Growing up in La Union, you best bet vegetables are a staple in every meal. You heard about dinengdeng? It's an Ilokano vergetable dish like pinakbet except that the former has bagoong based soup. As a kid, I am not fond of eating it but I had to and eventually it grew on me. I ate all the vegetables in it except talong or eggplant and the ampalaya or bitter melon. However, growing up, I liked the former a lot. Talong is now one of my favorite vegetables together with okra. Haha! 

So I'm just glad that I now have another way of enjoying this favorite veggie of mine. We have this campaign with Mama Sita's were we need to cook any of the 5 vegetable dishes presented to us. And since I love eggplant, I chose the Talong Espesyal which is a real treat. 

Sharing with you the recipe here which I just copied straight from Mama Sita's website. I'm just happy I learned a new recipe and would love to document it here in my blog.

Talong Espesyal

Ingredients:

1/2 cup Cooking oil3

5 pcs Eggplant, cut into serving pieces

1 pc minced onionminced garlic

1 cup ground meat

3 tbsp Mama Sita's Oyster Sauce

1/2 cup water

bell pepper cut into strips

chopped spring onions

Let's cook:

1. In a wok, heat oil and fry eggplant until tender. Set aside. Sauté garlic and onion until soft.

2. Add ground meat and cook until golden.

3. Add the Mama Sita’s Oyster Sauce, bell pepper, and water.

4. Cook over high heat until sauce thickens.

5. Add fried eggplant and stir-fry.

6. Remove from heat and garnish with chopped spring onions.

7. Serve with a hot steamed rice and enjoy!

Yes, I enjoyed it a lot! One of my favorite eggplant dishes second to Tortang Talong. Yum! 

Have you tried this ulam yet?