Boiled Okra and Eggplant with Bagoong Dipping Sauce

Ingredients for Boiled Okra and Eggplant with Bagoong Dipping Sauce

• 12 okra
• 8 Indian eggplants
• 1 cup bagoong isda with tomato and onion
• 6 cups water
• 4 cups ice-cold water

How to cook Boiled Okra and Eggplant with Bagoong Dipping Sauce

1. 1.Bring 6 cups water to a boil in a large pot.
2. 2.Boil okra 3 to 5 minutes. Transfer to ice-cold water for 2 minutes, then drain and arrange on a plate.
3. 3.Boil eggplants for 5 minutes, then chill in the ice water for 2 to 3 minutes and drain.
4. 4.Arrange eggplants beside the okra. Serve with bagoong isda with tomato and onion and warm rice.