Ginataang Talong with Hipon
(Eggplant in Coconut milk with Shrimp)
1 lb. talong (eggplant), sliced
1/4 lb. shrimps, peeled and sliced into 2 parts
1 can gata (coconut milk)
3 cloves garlic, minced
1 tbsp. ginger, sliced thin and small
1-2 Siling Haba (Long Green Chili Pepper)
1 tbsp. bagoong alamang (shrimp paste)
salt (only if needed, check saltiness prior to adding) and pepper to taste
In a pan pour gata (coconut milk) and bring to a boil.
Add garlic, ginger, bagoong alamang (shrimp paste) and shrimps. Stir well.
Simmer for 3 minutes and stirring frequently. Add salt (only if necessary) and pepper to taste.
Add sliced eggplants and siling haba and simmer in low fire until coconut milk thickens.