Makes: 2 – 4 servings
Preparation and cooking time: 25 – 45 minutes

1 piece small red onion, peeled and minced
2 pieces garlic, peeled and minced
1 thumb ginger, peeled and minced
2 pieces siling labuyo, sliced into discs
4 pieces lemongrass roots, smashed and sliced into discs
1 teaspoon hibe
4 tablespoon brown sugar
¼ cup water
1 tablespoon soy sauce
1 piece calamansi, juiced
3 tablespoon sesame oil
1/4 cup cooking oil
2 pieces tokwa, hand crushed or mashed
5 pieces eggplant, sliced vertically in halves and then sliced horizontally to create about 4-inch halves.


1. Using a mortar and pestle pound the red onions, garlic, ginger, siling labuyo, and lemongrass and hibe into a paste. Set aside
2. In a non-stick pan on medium heat, pour oil and then add the crushed tokwa and let it fry and crisp up before taking it out of the pan to set aside. Dry the eggplant halves and then place it in the pan to fry for about 5 -6 minutes. Once pan-roasted, take out of the pan. Set aside
3. Using the same pan, pour in the paste and stir fry for about 3-5 minutes or until aromatic. Add the brown sugar water and the soy sauce and calamansi juice and let simmer for about 5 minutes.
4. Pour in the fried tokwa and eggplant, drizzle with sesame oil and turn off the heat.

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