This was her second attempt making bagoong de talong.
Her first trial was fine but was too salty and a little bitter. She cooked it for too long. The eggplant loss its juice and became barely noticeable. She leaved and did other chores. It was burnt when she came back. It resulted to a nearly dry, too salty and burnt bagoong de talong. We managed consuming it all however.
The second trial was a great improvement. A properly cooked eggplant, mild saltiness and a little kick of sweetness.
My suggestion was placing the bagoong in a fine strainer and placing under running water. The water will take away too much salt and perhaps other flavors too.
She followed her office mate suggestion instead. Boiling the bagoong with vinegar then adding sugar after. What she did never removed the saltiness completely but it was a good sign. Maybe she can make a sweet bagoong next time.
It has vinegar added but never tasted sour. The oily stuff came from pork pieces.
This was not the first time I encountered the vinegar versus salt and vice versa. If a chili vinegar dip is too hot, salt is added salt is mixed to counteract too much chili and sourness. A friend of my was dipping the very sour guyabano on salt. I tried what he did and amazed, the sourness was almost gone. And a bit off topic – salt solution is gurgled if someone accidentally ate siling labuyo and cannot bear the very hot sensation.