It’s easy to stir-fry talong or eggplants, and there are so many ingredients that you can use to add a little twist your favorite ginisang talong recipe! But before you explore more complex stir-fried vegetable recipes, learn how to cook ginisang talong with this simple yet delicious recipe that features sesami oil and sesame seeds!
Here’s how to cook talong that doesn’t have a bitter aftertaste when eaten: season them with salt even before you cook the eggplant! Use this handy tip to make the best talong recipes, like this one!
Ginisang Talong Recipe
This super easy and tasty eggplant recipe gets a boost in flavor and aroma.
Ingredients
Ginisang Talong Ingredients
- 3 medium eggplants roughly cubed
- 1/4 Cup Oil divided, or as needed
- 2 cloves Garlic peeled, minced
- 1 medium red onion peeled, thinly sliced
- 2 medium native tomatoes cored, sliced into wedges
- 1 teaspoon sesame oil or to taste
- 1/4 teaspoon sesame seeds toasted
- Salt to taste
- ground black pepper to taste
Instructions
- In a large bowl, place chopped eggplant pieces. Sprinkle eggplants with salt, tossing regularly to ensure the cut sides are seasoned with salt. Set aside for 10 minutes. Drain any liquid from the bowl. Blot off excess moisture from the eggplants.
- Preheat about 2 tablespoons oil in a wok over medium-high heat. Place eggplants, cut side down, in the hot oil in a single layer, and sear until browned. Flip and cook the other side. Remove from heat and transfer to a plate. Repeat with remaining eggplants.
- In the remaining oil in the wok, add garlic, onions, and tomatoes, sauteing after each addition. Return eggplants to the wok and drizzle in sesame oil. Season with salt and ground black pepper to taste. Add sesame seeds and toss to coat. Remove from heat and serve hot.
Tried this recipe?Let us know how it was!
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