SMOKY GINATAANG GULAY
Serves 8 Prep Time 15 minutes Cooking Time 40 minutes
✔ 500 grams squash, peeled and cut
into 2-inch cubes (about 3 cups) ✔ 2 tablespoons vegetable oil, divided ✔ salt and pepper ✔ 5 medium eggplants ✔ 1 cup diced red onions ✔ 1 head garlic, sliced, divided ✔ 3 tablespoons grated or finely
chopped ginger ✔ 2 to 3 bird’s eye chilies (siling labuyo) ✔ 200 grams yard-long beans (sitaw), sliced into 3-inch pieces (about 2 cups) ✔ 1½ cups coconut milk
1 Preheat oven to 425°F. 2 Toss squash with 1 tablespoon oil. Season with pinches of salt and pepper. Spread on a baking sheet and roast for 30 minutes or until golden brown. Set aside. 3 Prick eggplants all over with a fork. Grill over coal or directly on the flames of a gas stove, turning occasionally, until skin turns black. Set aside and let cool. Peel and cut into 1-inch cubes. 4 Heat remaining oil in a pot over medium heat. Sauté onions with pinches of salt and pepper until onions are translucent, about 5 minutes. Add half the garlic, ginger, chilies; season with salt and pepper. Cook for 3 to 4 minutes. 5 Add beans and ¼ cup water, scraping the bottom of the pot. Cover and cook for about 3 minutes or until beans turn vibrant green. 6 Add eggplant, squash, coconut milk, and ¼ to ½ cup water. Bring to a simmer and season with salt and pepper. Stir in the rest of the garlic. Serve immediately.