This easy talong paksiw is a tangy and savory Filipino eggplant dish made with vinegar, tomatoes, and mild chilies. It's perfect for anyone looking for an affordable plant-based meal. Happy cooking!
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Why You’ll Love This Recipe
This recipe is naturally vegetarian and dairy-free. It's easy and quick to prepare. It's also affordable and easy to find. The eggplant becomes flavorful as it absorbs the sauce. It provides fiber to support healthy digestion. It makes your lunch or dinner with steamed rice healthier!
The Story Behind Talong Paksiw
Paksiw is a well-loved cooking method in the Philippines. It uses vinegar to create a tangy and savory dish. Filipinos usually use fish when making the dish. But this version offers an easy plant-based alternative.
Where Talong Paksiw Comes From
The dish likely started in Filipino home kitchens as an affordable veggie version. No one person is known for creating it.
When is this Dish Typically Enjoyed?
It can be enjoyed all year, anytime! People have it for a simple family lunch or dinner with steamed rice. It's perfect during cool or rainy days.
Ingredients
Listed below are all the ingredients you will need:
- eggplant
- water
- onion
- garlic
- tomatoes
- siling haba
- vinegar
- soy sauce
- salt
- sugar
- mushroom seasoning
- cooking oil
- bell pepper
See the recipe card for quantities.
Instructions
Prepare the Ingredients
First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.
Then, crush the garlic.
Cook the Eggplant
After that, place the eggplant in a pan and pour in the water.
Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.
Simmer
Now, turn the heat to medium and cover the pan.
Let it cook for 5–7 minutes, or until the eggplant starts to soften.
Add the Seasonings
Next, pour in the vinegar and soy sauce.
Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.
At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.
Finish Cooking
After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.
Lastly, turn off the heat and serve hot with warm rice.
Substitutions & Variations
- Ingredient Swap
If you have no Filipino eggplant, Japanese eggplant works for the recipe, too! - Variation
Cut it into thick pieces so it does not fall apart. - Mistake to Avoid
Don't stir the dish immediately after adding the vinegar. Let it simmer uncovered for 1-2 minutes to remove the sharp vinegar taste.
Storage Tip
Store leftovers in an airtight container in the refrigerator for up to three days. It can also be frozen for up to one month.
FAQs
Best Talong Paksiw
Ingredients
- 3-4 medium eggplants cut into 2–3-inch pieces
- ½ cup water
- 1 small onion sliced
- 3 cloves garlic crushed
- 2 medium tomatoes sliced
- 3 siling haba
- ¼ cup vinegar
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- pinch of mushroom seasoning
- 1 tablespoon cooking oil
- 1 medium bell pepper sliced
Instructions
Prepare the Ingredients
- First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.
- Then, crush the garlic.
Cook the Eggplant
- After that, place the eggplant in a pan and pour in the water.
- Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.
Simmer
- Now, turn the heat to medium and cover the pan.
- Let it cook for 5–7 minutes, or until the eggplant starts to soften.
Add the Seasonings
- Next, pour in the vinegar and soy sauce.
- Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.
- At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.
Finish Cooking
- After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.
- Lastly, turn off the heat and serve hot with warm rice.
Watch The Recipe Video!
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Recipes for Every Moment
Need a quick dinner after a busy day? Talong Paksiw can turn simple vegetables into a warm meal in less than 20 minutes.
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