How To Make Appetizing Roasted Eggplant

Eggplant or “talong” in Filipino language is plant that has a dark-violet in color. This plant will normally grow in tropical countries like Philippines. Eggplant is one of the vegetables mentioned in the Filipino song “Bahay Kubo” and one of the Filipino’s favorite foods.   

Physically described, talong or eggplant is a long, slim with dark-violet color. One of the most distinguished recipe of talong as an ingredient is the vegetable stew pinakbet.

Eggplant can be cooked as roasted, one of the ingredients in cooking mixed vegetables as well as omelet eggplant. If you are talking about roasted eggplant, this is one of the recipes that can be cooked and prepared easily. I frequently cooked this recipe when time keeps on hurrying me. If you will try this recipe, it’s so delicious and 3 cups of rice would not be enough.

Online researching is extensive, therefore; you can find eggplant recipes online. Since I have posted a recipe about roasted mixed vegetables, I will share to you how to cooked roasted eggplant. It’s so easy and quick.

Ingredients:

2 segments garlic, hammered or slice

1 small onion bulb, sliced

1 piece bell pepper, sliced thin horizontal

Onion string, slice vertically

 Cooking oil 6 pieces eggplant, sliced diagonally

Soy sauce, any brand

Seasoning/magic sarap/umami seasoning

Water

Procedure in Cooking:

In a cooking pan, you must sauté garlic until brown and then add onion until transparent. Next, you can now put eggplant and then mix. After mixing, put seasoning (must be spread out) and pour soy sauce, mix and cover. After 1 minute or two, add 2 to 3 cups of water to simmer and let it soften. Mix again. When the eggplant becomes soft, you can finalize the taste of your cooked roasted eggplant. You can add the remaining spices. You can put soy sauce if necessary or seasoning and salt to taste. If the taste goes find with you, you can get the finished food in the cooking pan and serve hot with plain rice plus extra rice.