Ginisang Talong or Sauteed eggplant is one of my favorite eggplant dishes. I have cooked this many times here in USA and as usual, only me can eat it all. My husband doesn't like much eggplant but he always try my dishes. He told me that last time he ate an eggplant dish was when he was a kid. As for me, I got used with its taste because we once had a vegetable garden at our backyard and we had plenty of eggplants. So every time there was no food to eat, we just took some eggplants from the backyard and cooked it. And this is one of my specialties, eggplant sauteed with garlic, onion, tomatoes and red bell pepper. See eggplant and egg and eggplant salad recipes too.
1 eggplant, sliced lengthwise and cut in 1-inch pieces
2 cloves of garlic, minced
1 onion, in thin wedges
1 green onions (separate the white part or the part near the roots)
1 red bell pepper, julienne
3 tbsp soy sauce (add more if necessary)
salt and pepper (optional)
1 tbsp cooking oil
Saute garlic for 15 seconds in hot cooking oil on medium-high heat. Add onion, green onion (white part) and red pepper. When vegetables are crisp-tender, add the eggplant, stir and cover for 2-3 minutes, stirring occasionally. Add soy sauce and pepper. Stir. Cover and heat for another minute. Add the eggs and mix it with the other ingredients. When eggs are cooked, the dish is ready to be served with rice. Garnish with green onion.