Recipe for eggplant - Binagoongan

One of my favorite vegetable is the egg plant. Botanically classify as a berry, and have several small soft seeds that are edible, but are bitter because they contain nicotinoid alkaloids, predictable as it is a close relative of tobacco. Eggplant is richer in nicotine than any other safe to eat plant, with absorption of 100 ng/g (or 0.01 mg/100g). Nonetheless, the quantity of nicotine from eggplant or any other food is slight weigh against to passive smoking.

The plant is native to India and has been cultivated in southern and eastern Asia since prehistory but appears to have happen to be known in Western world no earlier than ca. 1500. The first known printed record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural article completed in 544.

Aubergine also the name of the purple color resembling that of the fruit and is a commonly known color scheme applied to articles as a variety as cloth or restroom set.

Different selections of the plant produce different size, shape and color and though typically purple; there are even orange varieties.

It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania.

Here is one of my specialties for cooking eggplant:

Ingredients:

Egg plant

Garlic

Onion

Ginger

Bagoong alamang (fermented shrimps and salt)

Brown Sugar ½ cup

Cooking Oil

Soy Sauce

Procedure: 

1. Slice the ginger into small pieces; finely chopped as well as minced garlic and onions into small grinded bits. Then set aside.
2. Cut the eggplant lengthwise and then marinate in soy sauce for about an hour.
3. Pre-heat the cooking oil then deep fry the marinated eggplant then set aside.

Sautee the finely chopped garlic, ginger and onion then add the bagoong alamang (fermented shrimps and salt). Let it simmer then add the ½ cup of brown sugar.  

4. Then add the fried eggplant and let it simmer for 15 minutes.

There you have a tasteful binagoongan. Adding pork strips or bacon is optional. This is surely a nutritional dish for you as studies in Institute of Biology of São Paulo State University, Brazil, have shown eggplant is effective in the treatment of high blood cholesterol.