Adobong Talong (Filipino Eggplant Adobo)
Adobong Talong is a classic Filipino vegetable dish where eggplant meets the country's beloved adobo cooking technique. Pan-fried eggplant chunks are simmered in a reduction of vinegar, soy sauce, and garlic, creating a perfect balance of sour, savory, and aromatic flavors. This dish transforms the humble eggplant into a celebration of Filipino taste, where the vegetable's ability to absorb flavors makes it the ideal canvas for the punchy adobo sauce. Simple, economical, and ready in 30 minutes, it serves equally well as a vegetarian main dish or as a flavorful side to grilled meats and steamed rice.
Ingredients
- 4 medium Filipino eggplants stems trimmed and cut into 2-inch chunks
- 4 tablespoons canola oil
- 5 cloves garlic peeled and minced
- ½ cup vinegar
- ½ cup water
- ¼ 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 same 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 the browned eggplant and chili peppers. Cook, covered, for about 4 to 5 minutes or until tender.
- Season with salt and pepper to taste. Serve hot with steamed rice.
Tips from Lola's Kitchen
- Eggplant Selection: Choose firm eggplants with smooth, shiny skin and no soft spots for the best texture and flavor.
- Prevent Browning: After cutting your eggplants, immediately submerge them in salted water to prevent browning. This keeps them looking fresh until you're ready to cook.
- Flavor Development: For deeper flavor, let the vinegar and soy sauce reduce slightly before adding the eggplants. This concentrates the adobo flavors.
- Rest Time: Allow the dish to rest for 5-10 minutes after cooking. This gives the eggplants more time to absorb the flavorful sauce.
- Oil Absorption: Eggplants tend to absorb a lot of oil. Make sure to properly drain them on paper towels after the initial frying to remove excess oil.
Tried this recipe?Let us know how it was!