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.
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.
Eggplant Adobo is easy to make and so flavorful. Pan-fried talong are simmered in a tangy and savory marinade for the ultimate side dish! Delicious with steamed rice!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 4 tablespoons canola oil
- 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
- 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
- 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.
Soak the sliced eggplant in salted water to minimize exposure to oxygen and keep from browning.
Calories: 259kcal, Carbohydrates: 29g, Protein: 6g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Sodium: 822mg, Potassium: 1100mg, Fiber: 14g, Sugar: 17g, Vitamin A: 123IU, Vitamin C: 15mg, Calcium: 54mg, Iron: 1mg
“This 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.”