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–+ servings

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 minutes
Cook Time 20 minutes
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.

Notes

Add water if you find the recipe too sour. 
 
Keyword adobong talong, eggplant adobo, filipino eggplant recipe, how to make adobong talong, vegan adobo, vegetarian adobo
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