Ginataang Talong

Method

1. Cut the eggplants into thick even batons and soak briefly in lightly salted water; drain and pat dry.
2. Heat oil in a wide pan and brown the eggplant in batches until lightly coloured but not fully soft. Set aside.
3. Cook pork belly or shrimp if using, then add onion, garlic, ginger, and tomato and sauté until the tomato turns saucy.
4. Pour in coconut milk and fish sauce and simmer gently for 4 minutes.
5. Return the eggplant, add chilies, and simmer uncovered until tender but still holding its shape.
6. Stir in coconut cream and leafy greens if using. Cook only until the greens wilt and the sauce coats a spoon.
7. Taste a piece of eggplant with the sauce, adjust salt gradually, rest 5 minutes, and serve with rice.