Sunday, May 2, 2010

Eggplant with Coconut Milk/Nilagang Talong

I always love the nilagang talong or Eggplant with coconut milk that Nanay (Olga's Mom) prepares. She cooks this dish sometimes when there is a gathering among Filipinas here in Bakersfield. My friends love it too and we eat it with rice, lots of rice. I like its sourness ( I like it with more vinegar than the mentioned amount of vinegar below). Also the creamy coconut milk is delicious and perfect with eggplants.

4 medium eggplants, peeled, chopped (may be pre-cooked unpeeled and unchopped but smashed it with a fork)
1 medium onion, chopped
120 ml coconut milk
1 tbsp vinegar
salt and pepper, to taste
vegetable oil

Combine eggplant and onion in a pan and stir-fry with a bit of oil until soft. Add coconut milk and vinegar. Season with salt and pepper. Thanks to
Alexia for the recipe and Nanay for the picture.

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