Spicy Talong with Gata
250g Mince Pork
1/4 cup Onion, sliced
3-4 big Eggplant/Aubergine, sliced skin removed
1 1/2 cup Coconut milk
1-2 Sili labuyo
Salt and pepper to taste
Oil for sautéing
1 tbsp. Bagoong alamang (optional)
1) Pre-heat oil with pan. Sauté onion till translucent. Add mince pork and continue cooking till the meat turns brown. Mix it well.
2) Add slices of eggplant/aubergine and cook for 1-2 minutes. Then add the coconut milk.
3) Season with salt and pepper. Add chilli pepper. Continue to cook on a low heat until the sauce thickens.
4) Transfer in a platter and ready to serve. Enjoy!