Prep 15 mins
Cook 30 mins
This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables
- 1 lb Japanese eggplant, cut into 2 inch sections
- 5 ounces long beans, trimmed, cut into 3 inch lenghts
- 5 pieces fresh ginger, quarter sized
- 3 garlic cloves
- 1 medium onion, chopped
- 4 teaspoons Japanese soy sauce
- 1 1⁄2 lbs red squash
- 10 whole okra, trimmed
- Brown the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigourously for 20 minutes.
- Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
This recipe is missing the key ingredient, shrimp paste or bagoong, but I guess this is a vegetarian version. I normally add lots of tomatoes and sautee it with shirmp paste and browned pork bits, then the veggies. I would add bitter melon or ampalaya as well. If you go to Ilocos, try the Pinakbet at the Villa Angela B&B, its awesome!
i have to agree w/ pinaygourmet...i've never heard of a pinakbet w/out shrimp paste or bagoong. it's the main ingredient in the dish! really makes quite a difference.
I noticed there wasn't any bagoong in this. Actually, my grandma never used bagoong either, but instead rendered a few pieces of fatty pork (the kind for chicharron) at the bottom of the pan with the garlic before adding the vegetables. Also, I noticed the lack of pariya. I guess omitting the bagoong and the bittermelon, the dish is a little more accessible to non-Filipinos.