Change up the classic pinakbet recipe by making a baked version!
Baked Pinakbet Recipe
PInakbet is a Filipino vegetable dish with a shrimp paste sauce. This is a baked version!
Baked Pinakbet Ingredients
- 1 Cup ampalaya (bitter melon) sliced into thin crescents
- 2 tablespoons Salt divided
- 2 cups eggplant sliced into long, thin slices
- 1 tablespoon vegetable oil
- 1 tablespoon white onion chopped
- 1/2 tablespoon Garlic chopped
- 1/2 Cup native tomaties chopped
- 300 Grams pork use ground pork
- 3/4 Cup shrimp paste (bagoong alamang)
- Pepper to taste
- 1 Cup squash (kalabasa) thinly sliced
- 1 Cup okra sliced
- 1 Cup winged beans (sigarilyas) thinly sliced
- Mix ampalaya and 1 tablespoon salt in a bowl; let ampalaya sit for 30 minutes. Squeeze out water. Rinse ampalaya twice under running water. Squeeze out water again. Set aside.
- Mix together eggplant and remaining salt in a bowl; let eggplant sit for 30 minutes. Squeeze out water. Rinse eggplant under running water. Squeeze out water again. Set aside.
- Heat oil in a pan over medium heat. Sauté onions and garlic for 2 minutes. Add tomatoes; cook for 3 to 4 minutes. Add ground pork; cook for 5 to 7 minutes. Add bagoong; sauté for 3 minutes. Season with pepper. Set aside.
- Preheat oven to 350ºF.
- Place half of the squash on the bottom of a 5x7-inch baking dish. Top with a thin layer of meat. Layer with ampalaya, eggplant, okra, and sigarilyas, ending with meat. Top with remaining squash. Cover with foil. Bake for 20 minutes.
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