Eggplant Pinoy Bistek Style is another OPC’s innovative Pinoy dish that is simple, economical and most of all very yummy that suit the Pinoy palate. For this recipe, I used the large classic eggplant. Sliced the eggplant crosswise into thin round slices. I then fried the slices in batches. Please be aware that the eggplant will absorbed the oil during frying. Now if you are not into very oily food, I recommend to first soak the sliced eggplants with water before frying. Soaking the eggplants with water will absorbed some of the water and form a barrier to prevent or minimized the oil from being absorbed by the frying eggplant.
Cooking our Eggplant Pinoy Bistek Style is very simple. It requires a little tweak on the usual cooking method of a Bistek Tagalog. Before I give you the recipe you may want to check out our other Bistek dishes in our archives. Just click the link list below.
Cooking my Pork Chop Steak, Bistek Style
Fried Salmon Pinoy Bistek Style
Chicken Liver, Bistek Style
Beef Sirloin Steak, Bistek Style
Pork Loin Steak, Bistek Style
Bistek Bulalo with Pineapple
Bangus Bistek Tagalog
Mushroom and Tofu, Pinoy Bistek Style
Tanguige Bistek Tagalog
Bangus Belly Bistek Tagalog
Bistek Stir Fry
Here is the recipe of our innovative dish Eggplant Pinoy Bistek Style. Try it.
1 large eggplant, trimmed, cut crosswise into thin slices
1 large onion, peeled, cut into rings
1 tsp. garlic powder
1/3 cup soy sauce
1/2 tsp. black pepper powder
juice from 1 lemon
Soak the sliced eggplants for 5 to 10 minutes. Drain and keep aside. Mix the soy sauce, lemon juice, garlic powder and black pepper powder. Keep aside. In a frying pan heat generous amount of cooking oil until it start to smoke. Stir fry the onion ring for about 1 minute. Do not overcook. Remove from the frying pan and keep aside. Using the same frying pan fry the eggplant slices in batches for 2 to 3 minutes on each side or until seared and just cooked. Do not overcook. Now return all the fried eggplant and onion rings in the frying pan. Pour over the soy sauce lemon mixture. Carefully toss the eggplant and onions until evenly coated with the mixture. Serve with a lot of rice.