This is so far my favorite recipe for ginisang talong. The ingredients are the same with my previous recipe only that soy sauce wasn't used in this recipe. I am addicted to chicken bouillon cubes so I used that alone.
1 pc big eggplant, chopped and soaked in water
3 cloves garlic, minced
1 pc tomato, chopped
1 medium-sized onion chopped
1 yellow/red/green bell pepper
3-4 pcs eggs, julienned
1/2 to 3/4 chicken bouillon cube
1 tbsp cooking oil
Maggi savor (optional)
Heat cooking oil (medium heat). Stir-fry garlic, onion, bell pepper and tomato till tender. Drain eggplant and add to the pan. Cover and stir occasionally (15 min or more). Add chicken bouillon cube and stir. When eggplant is cooked (do not overcook), add the eggs and mix well. Cover for about a minute then stir again. Serve with rice. When serving, add Maggi savor on it or on your rice. It's really good!