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Filipino Eggplant Stew 2

Serves 4 to 6 Entree vegetarian

Filipino Eggplant Stew 2

Filipino Eggplant Stew 2 is a beloved comfort dish that finds its way to many Filipino tables during casual family meals. It's a staple for those who appreciate the simplicity and depth of traditional home cooking. This version reflects the honest approach of Filipino family cooks, where the balance of salt is determined by instinct and the richness of olive oil is embraced without hesitation.

With tender eggplants soaking up the savory notes of tomatoes and garlic, this stew offers a luscious medley of flavors. The soft, silky texture of the eggplant contrasts with the slight bite of onions, creating a dish that feels both hearty and unpretentious. Generously seasoned with sea salt and black pepper, it's a dish that invites everyone to dig in and share.

Ingredients

  • 2eggplants
  • 2tomatoes
  • 1onion
  • 80 mlolive oil
  • 3 clovesgarlic
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. Slice the 2 eggplants into 1/2-inch rounds and set aside. Dice the 2 tomatoes and chop the onion finely. Mince the 3 cloves of garlic. Season the eggplant slices with a generous pinch of fine sea salt and black pepper, ensuring each slice is evenly coated. This will help draw out moisture and flavor the eggplants.
  2. In a large, heavy-bottomed skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally and cook until the onion becomes translucent and soft, releasing its sweet aroma, about 5 minutes. This forms the flavorful base of your stew.
  3. Add the minced garlic to the skillet with the onions. Stir continuously for about 1 minute, until the garlic is fragrant and lightly golden. Be careful not to let it burn, as this can impart a bitter taste to the dish.
  4. Introduce the seasoned eggplant slices to the skillet. Arrange them in a single layer, if possible, to ensure even cooking. Cook for about 5 minutes on each side, or until the eggplants are golden brown and tender, absorbing the flavors of the onion and garlic.
  5. Add the diced tomatoes to the skillet with the eggplants. Stir gently to combine all the ingredients. Allow the mixture to cook together for about 10 minutes, stirring occasionally, until the tomatoes have broken down and the stew has thickened slightly. The eggplants should be soft and the tomatoes should have formed a rich, flavorful sauce.
  6. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be balanced, with the sweetness of the tomatoes complementing the savory eggplants and aromatic garlic and onions. Serve the stew warm, ideally with steamed rice, and enjoy the comforting flavors of this Filipino home-cooked dish.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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