Name: Baked Pinakbet Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
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)

Change up the classic pinakbet recipe by making a baked version!

Baked Pinakbet Recipe

Lhas Alvarez

PInakbet is a Filipino vegetable dish with a shrimp paste sauce. This is a baked version!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 35

Total Time 1 15

Cuisine Filipino

Servings

Ingredients

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

Instructions

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.