Name: Eggplant Adobo
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 tbsp olive oil; 1.2 lbs eggplant about 4 pieces (stems trimmed and cut into 2 inch ); 2 pieces bayleaves; 3 cloves garlic (minced); ¼ tsp peppercorns; ½ cup soy sauce; ¼ cup vinegar; 1 tsp sugar

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This Eggplant Adobo (Adobong Talong) is a healthy version of chicken or pork adobo that has sweet and tangy flavour. This makes a great dinner when served over rice. It is cooked with soy sauce, vinegar, peppercorn, bayleaves and little bit of sugar.

Adobo has always been my favourite when I was younger. I just like the tangy taste of it. And even up to this day i cook them occasionally. This healthy eggplant adobo - style is hearty and delicious dish that is good for people who are transitioning to vegetarian or vegan.

INGREDIENTS NEEDED FOR EGGPLANT ADOBO

INGREDIENT NOTES

Eggplant: Chinese eggplant was used with this recipe. I like this type of eggplants, as they are thin which is easier to cook, taste mildly sweet and holds up when cooking. They are also similar to Philippine and Japanese eggplant. You can also use Japanese eggplant for this recipe.
Soy Sauce: Suggested to use low sodium soy sauce. If you are Vegan, you can also use tamari.
Vinegar: White vinegar was used with this recipe. This gives the tangy flavour for the dish.
Bay Leaves: This gives the distinct flavour and fragrance for the dish. Never skip Bay Leaves when cooking Eggplant Adobo or any Adobo recipes.
Peppercorns: Whole peppercorns was used for this recipe.
Sugar: This is where the sweetness comes from. You can use brown sugar or white sugar.
Scallions: This is optional. It is not on the ingredient notes but I added it for extra flavour.

TIPS FOR MAKING EGGPLANT ADOBO

The secret in making Eggplant Adobo is to fry them first and toss with the Adobo Sauce. Make sure to choose the eggplant that are firm.

Adobong Talong can be serve over white or brown rice.

STEP-BY-STEP INSTRUCTIONS

Step 1: Cut eggplants into quarter lengthwise, then into 2 inch pieces. Heat 2-3 tablespoons of oil in a medium skillet over high heat. Fry eggplant and cook for 4-5 minutes or until tender. Set it aside.

Step 2: On the same pan, add oil. Stir garlic, peppercorns and bay leaves. Stir for a minute. Then add soy sauce, vinegar and sugar.

Step 3: Add in fried eggplant and simmer in a low heat for 3-4 minutes. Sprinkle with green onions and serve with rice.

Must try adobo recipes

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Recipe

Eggplant Adobo

Kristel

This Eggplant Adobo (Adobong Talong) is a healthy version of chicken or pork adobo that has sweet and tangy flavour. It is cooked with soy sauce, vinegar, peppercorn, bayleaves and little bit of sugar.

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Prep Time 5

Cook Time 20

Course Main Course

Cuisine filipino

Servings 4 servings

Ingredients

4 tablespoon olive oil
1.2 lbs eggplant about 4 pieces stems trimmed and cut into 2 inch
2 pieces bayleaves
3 cloves garlic minced
¼ teaspoon peppercorns
½ cup soy sauce
¼ cup vinegar
1 teaspoon sugar

Instructions

Cut eggplants into quarter lengthwise, then into 2 inch pieces.
Heat 2-3 tablespoons of oil in a medium skillet over high heat. Fry eggplant and cook for 4-5 minutes or until tender. Add oil if needed. Fry them in batches, drain on paper towels and set it aside.
On the same pan, add oil. Stir garlic, peppercorns and bay leaves. Stir for a minute, then add soy sauce, vinegar and sugar. Add a little bit of water.
Add in fried eggplant and simmer in a low heat for 2-3 minutes. Gently stir eggplants with the sauce. Turn off heat, cover the lid and leave for another minute. Then transfer to a serving plate.
Sprinkle with green onions and serve with rice.