Pritong Talong at Bagoong (Fried Eggplant and Fermented Shrimp Paste)
Equipment
Non-stick frying pan
Ingredients
2eggplantssliced lengthwise about 2 inches long and Ā¼ inch thick
canola oilenough to cover bottom of frying pan
4tomatoesslicedĀ (or about dozen cherry tomatoes)
1tbspspicy fermented shrimp pasteor more, as desired
Instructions
Heat oil in a frying pan.
Fry the eggplant on medium heat for about 2 minutes or until browned on each side. You might need to refill the oil for every batch as the eggplant slices will absorb the oil.
Place on paper towels to get rid of excess oil.
Slice the tomatoes thinly (or if using cherry tomatoes, cut it in half) and assemble on a plate with the fried eggplant.