INGREDIENTS:
- 1 bunch young long Asian eggplant, cut crosswise at 1 & 1/2 “ lengths
- 1/3 cup soy sauce
- 1/4 cup white vinegar
- 3 pcs bay leaf
- 1/2 head garlic, crushed
- 1 tsp peppercorns, crushed
- Cooking oil
HOW TO COOK:
- Heat generous amount of cooking oil in a wok or frying pan.
- Stir- in the garlic, crushed peppercorns, and bay leaf, then stir cook for a minute.
- Add- in the eggplant and stir cook for about 2 minutes.
- Add- in 2/3 to 1 cup of water, vinegar, and soy sauce, then let simmer for 2 to 3 minutes at low- medium heat without stirring.
- Give a quick stir and cover the wok or pan and let cook for 5 to 8 minutes or until the liquid has turned to an oily sauce (stir occasionally).
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: youtube.com (Living The Moment)
Also try: Binagoongang Talong
