This eggplant steak recipe, or talong steak, is prepared just like the Filipino classic bistek.
Instead of meat, we used eggplant as a substitute for the meat, which is made more quickly and easily than meat. Since meaty proteins are getting more expensive, we are continuously looking for cheaper but healthier alternatives. Eggplant is the best substitute for it. Eggplant recipe is rich in many nutrients and has a good taste like meat.
If you’re on a diet, try this eggplant steak or talong steak recipe. This is a low-calorie, low-cost alternative to the original beef bistek Tagalog. If you’re looking for a Filipino meatless dish, I believe this recipe is the best meat substitute for you. However, because its main ingredient is eggplant, it will not taste as wonderful as the beef bistek. But the taste goes well and I think when you try this you will love it.
Here’s a cooking video link for this eggplant steak recipe : Eggplant Steak Recipe Video.
Eggplant Steak Recipe – Eggplant Recipe
Description
This eggplant steak recipe, or talong steak, is prepared just like the Filipino classic bistek. Instead of meat, we used eggplant as a substitute for the meat, which is made more quickly and easily than meat. Since meaty proteins are getting more expensive, we are continuously looking for cheaper but healthier alternatives. Eggplant is the best substitute for it. It is rich in many nutrients and has a good taste like meat.
If you're on a diet, try this eggplant steak or talong steak recipe. This is a low-calorie, low-cost alternative to the original beef bistek Tagalog. If you're looking for a Filipino meatless dish, I believe this recipe is the best meat substitute for you. However, because its main ingredient is eggplant, it will not taste as wonderful as the beef bistek. But the taste goes well and I think when you try this you will love it.
Ingredients
Instructions
Preparation:
Peel off the skins of the onion and garlic. Then chop the garlic and slice the onion into rings, separating each layer.
Slice the eggplant into parts, and then halve each section into the desired shape and size.
Note: Cook the chopped eggplant right away or soak it in water to prevent it from darkening.
Cooking:
Heat some oil in a frying pan. Fry the eggplant pieces until the color changes. Then flip to cook the other side. When done, strain through a strainer and set aside.
In the same pan, add oil and heat medium-low flame. Saute the garlic until aromatic and then add the onion and saute until translucent.
Take some of the onion rings for toppings.Pour in the soy sauce, calamansi juice, oyster sauce and sugar. Mix well. Add a small amount of water as necessary. Over low heat, bring it to a soft boil.
When boiling, add the fried eggplant. Stir and gently toss the eggplant with the sauce. Let it simmer for 1 minute.
Season with a pinch of salt and ground black pepper to taste. Taste and adjust it as necessary according to your preferences.
When it’s cooked, transfer to a serving plate. It is best to serve it with hot steamed rice.
Happy cooking! Share and enjoy eating.
Servings 4
- Amount Per Serving
- Calories 181kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 2g10%
- Sodium 856mg36%
- Potassium 310mg9%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 4.3g18%
- Sugars 7.8g
- Protein 2.2g5%
- Calcium 2 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.