Enjoy classic adobo flavors with this super easy and tasty Adobong Talong recipe! The pan-fried eggplants soak up the tangy, savory, and garlicky marinade for the perfect side dish!
Filipino talong were on sale for cheap on my last visit to the Asian market so I bought a few pounds more than usual. Half of the lot I used in my kare-kare, the remaining half I divided between this adobong talong and a salad of tomatoes and salted duck eggs.
I have to say, I really put the few pounds I bought into good use. Eggplants are one of my favorites, and there are many tasty ways I like to enjoy them. Whether pan-fried, grilled, cooked or stewed, you can't go wrong with this versatile vegetable, or technically, fruit.
One of the best recipes to cook with eggplant, in my opinion, is adobo-style. This adobong talong is ready in under 30 minutes yet tastes like it's been simmering in flavor all day long.
Plus, it's economical and requires simple pantry ingredients you probably already have on hand. Along with the classic vinegar, soy sauce, and garlic adobo marinade, I also added minced chili peppers for a delicious kick of heat.
How to keep the eggplants from browning
Immediately submerge the sliced eggplant in salted water to minimize exposure to oxygen and keep from browning.
How to roast in the oven
Eggplants soak up plenty of oil when fried. If you want to cut down on fat, you can roast them in the oven instead.
- Arrange the slices in a single layer on a baking sheet and brush with olive oil.
- Bake in a 425 F oven for about 10 minutes or until tender. Remove from heat and proceed with the recipe.
Serving suggestions
This eggplant adobo makes a tasty side dish for lunch or dinner. Serve with steamed rice and fried fish or grilled meat of choice for a delicious and filling meal.
Ingredients
- 4 tablespoons canola oil
- 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
- 5 cloves garlic, peeled and minced
- ยฝ cup vinegar
- ยฝ cup water
- ยผ cup soy sauce
- 2 Thai chili peppers
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
- In the pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring regularly, until lightly browned.
- Add vinegar, water, and soy sauce and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes until slightly reduced.
- Add eggplant and chili peppers. Cook, covered, for about 4 to 5 minutes or until tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Francisco Mendoza says
Thank you
Lalaine Manalo says
You're4 welcome ๐
Mandy says
This was good for the most part. But I think it could do with only 1/4 cup vinegar. Still, we had a good meal. Thanks!
MPonce says
Hi kabayan, I'd like to try this later. A little variation: I'll mix all in a pot until almost cooked. Next, brown it by frying in high heat. We can avoid vege oil naturally sipping in the cut up talong in the beginning.
PS. I've tried some of your recipes. It taste like good home cooking. Thank you!
Marilyn Thusberg says
Please do you have a you tube channel where I can subscribe?
Lalaine Manalo says
Yes, I do ๐
Olive Oil says
use Olive Oil so you don't have to drain it
Carl says
Saan po originated na lugar sa pilipinas ang adobong talong thanks your response is very appreciated
Lalaine says
Hello, Carl,
Pasensya na but I am not sure what region adobong talong came from. It's just a variation of our adobo so I am sure linuluto ito sa lahat nang lugar sa Pilipinas.
gee says
i use apple cider and it came out perfect. thank you
Debra C. says
This sounds delicious! Quick question, what kind of vinegar do you use? I'd like to give this a try.
Karen Alix says
Hmmm... interesting!! Never thought I could do this to my beloved eggplants. Anyway, I reckon you can use any type of vinegar (cane, white, etc). You can easily find this type of vinegar when you have a Filipino store nearby.
Lalaine says
I use cane vinegar I buy from the Filipino store but white distilled vinegar works fine, too ๐