Adobong Talong (Eggplant Adobo)
Adobong Talong is a Filipino eggplant dish cooked in soy sauce, cane vinegar, garlic, and bay leaves. The eggplant is fried first so it holds its shape and turns silky inside, then simmered in the adobo sauce until it soaks up the flavor.
Servings: 4 people
Calories: 177kcal
Cost: $
Equipment
- 1 Frying pan A wide pan lets you fry the eggplant in a single layer.
- 1 Tongs Turn and lift the eggplant without tearing the flesh.
Ingredients
- 3 pieces Chinese eggplant medium size
- 5 tablespoons cooking oil
- 5 cloves garlic chopped
- 3 tablespoons soy sauce
- 3 tablespoons cane vinegar
- 1/4 cup water
- 1 teaspoon brown sugar
- 2 pieces dried bay leaves
- 1/2 teaspoon cracked black pepper
Instructions
- Remove the stems from the eggplants. Slice each eggplant into 3-inch pieces, then cut each piece in half lengthwise.3 pieces Chinese eggplant
- Heat 4 tablespoons of cooking oil in a pan over medium heat.5 tablespoons cooking oil
- Fry the eggplant in batches for 2 to 3 minutes per side, until lightly browned and tender. Transfer to a plate.3 pieces Chinese eggplant
- Heat the remaining cooking oil in the same pan. Add the garlic and sauté for 30 seconds.5 tablespoons cooking oil, 5 cloves garlic
- Pour in the soy sauce and water. Add the cracked black pepper and dried bay leaves and let the mixture boil.3 tablespoons soy sauce, 1/4 cup water, 2 pieces dried bay leaves
- Pour in the cane vinegar. Let it boil for 1 minute without stirring.3 tablespoons cane vinegar
- Add the brown sugar . Stir and simmer for 2 minutes.1 teaspoon brown sugar, 1/2 teaspoon cracked black pepper
- Return the fried eggplant to the pan. Gently toss until each piece is coated with the adobo sauce.3 pieces Chinese eggplant
- Simmer for 2 minutes, until the eggplant absorbs some of the sauce. Keep the stirring light so the eggplant stays whole.
- Transfer to a serving plate. Serve with warm rice. Share and enjoy!
Notes
Eggplant choice – Chinese eggplant has thin skin and fewer seeds, so it cooks quickly and turns soft and creamy. Filipino long eggplant, or talong, works just as well.
Salt the cut eggplant – Sprinkle the sliced eggplant with salt and let it sit for 10 minutes. Pat it dry before frying so it does not take in as much oil.
Vinegar – Cane vinegar works well here because it is not too sharp. You can also use coconut vinegar or white vinegar, but white vinegar will give you the strongest sourness.
Scaling – If you double the recipe, fry the eggplant in batches so it browns properly. Keep the vinegar and soy sauce at the same 1:1 ratio.
Nutrition
Calories: 177kcal | Carbohydrates: 4g | Protein: 2g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 756mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg