This is a very simple but delicious Filipino side dish mostly paired with fried fish. Shrimp paste or Bagoong is a common dip or sauce in the Philippines with a myriad of versions (using shrimp, fish or even shellfsh) from different provinces.
WHAT YOU’LL NEED:
3 tbsps. olive oil
1 onion, sliced
1 aubergine (eggplant), cubed
2 cloves garlic, crushed
shrimp paste or Bagoong
freshly ground black pepper
LET’S COOK:
Heat the olive oil in a preheated wok. Add the garlic and shrimp/fish paste to the wok and stir for 3 minutes. Add the onion and aubergine to the wok and stir fry for 5 minutes, or until the aubergine is a bit tender. Season with freshly ground black pepper.
*Variation:
If you want to serve this as a vegetarian main meal, add cubed tofu (bean curd) to the wok.
*Serves 4
Bon Appetit and Cheers! =]
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