Adobong Talong, or Eggplant Adobo, is a delicious twist on the classic adobo dish. It’s got that savory, tangy flavors you love, with the added creaminess of eggplant. This recipe uses minimal oil, making it a lighter option. Plus, it’s super easy to make and ready in under 30 minutes!
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Ingredients you'll need
Notes and substitutions
- Eggplant: You can use any type, but Japanese or Chinese eggplants are great choices because they’re tender, have fewer seeds, and thinner skin. Other varieties, like globe eggplants, can be a bit more bitter due to their thicker skin and extra seeds. If you’re using a bitter eggplant, try salting it first—this helps to draw out some of the bitterness and improves the flavor.
- Soy sauce: This is the salty, umami base of the adobo sauce. Keep in mind that the saltiness can vary a lot between brands, so you might need to adjust it to get the right flavor.
How to make this recipe
Step 1: Prepare the eggplant
Cut the eggplant into equal-sized, large bite-size pieces.
Step 2: Make the sauce
In a bowl, combine the ¼ cup soy sauce (adjust to taste, as saltiness varies by brand), 1 tablespoon vinegar, 1½ tablespoons brown sugar (adjust to taste), ½ cup water, 1 teaspoon cornstarch, and some black pepper to taste. Mix until combined, then set aside.
Step 3: Sear the eggplant
Heat a thin layer of oil (about 1 tablespoon) in a skillet over medium-high heat. Add the eggplant pieces in a single layer, and work in batches if needed to avoid overcrowding.
Sear each piece until golden brown on both sides, but don’t worry about cooking them all the way through. Transfer to a plate and set aside.
Step 4: Sauté garlic
In the same skillet over medium heat, add another tablespoon of oil and sauté the garlic until it’s golden and fragrant. Be careful not to let it burn.
Step 5: Add eggplant and sauce
Return the seared eggplant to the skillet and pour in the sauce, gently tossing to coat the pieces. Cover with a lid, reduce the heat slightly, and let it steam for about 2 minutes to cook the eggplant through.
Once the eggplant is fully cooked and the sauce has thickened, sprinkle with chopped scallions and some fried garlic or shallots, if you like. Serve your Adobong Talong over rice, and enjoy!
Recipe FAQs
Adobong Talong is a Filipino dish where eggplant is cooked in a savory, tangy, and slightly sweet sauce made with soy sauce, vinegar, garlic, and sugar. It blends the flavors of classic Filipino adobo with the creamy texture of eggplant.
Yes, the skin of the eggplant is edible and contains important nutrients. It also adds texture to the dish. However, if you prefer a softer texture, you can peel them before cutting and cooking them.
Eggplants are like sponges and can absorb a lot of oil during frying. To minimize oil absorption, make sure the oil is hot before adding the eggplant. Sear it over high heat to caramelize the outside, then cover and steam it in the pan over medium heat to cook the inside without adding extra oil.
Explore more adobo varieties
- Chicken Adobo: This is a classic version with chicken cooked in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns.
- Pork Adobo: Similar to chicken adobo but uses pork, often belly or shoulder, for a richer and more indulgent dish.
- Adobong Puti: A variant of adobo that uses a vinegar-based marinade instead of soy sauce, highlighting the tangy taste of vinegar with garlic and black peppercorns.
- Adobo sa Gata: This version adds coconut milk, creating a creamy and slightly sweet variation.
- Adobong Kangkong: A variety with water spinach (kangkong) cooked in a traditional adobo sauce.
- Adobong Pusit: Squid cooked in vinegar and its own ink, giving the dish a unique black color and a deep, briny flavor.
- Adobong Sitaw: Yardlong beans cooked in adobo sauce, often with pork.
- Tofu and Mushroom Adobo: Crispy tofu and hearty mushrooms cooked in adobo sauce.
Other vegetable recipes you may like
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📖 Recipe
Adobong Talong
Equipment
- Skillet
Ingredients
- 1 pound eggplant cut into equal-sized, large bite-size pieces.; see note
- 4 cloves garlic minced
- ¼ cup light or regular soy sauce see note
- 1 tablespoon vinegar see note
- 1½ tablespoons brown sugar adjust to taste
- ½ cup water
- 1 teaspoon cornstarch
- Black pepper to taste
- Neutral oil
- Scallions chopped, optional garnish
- Fried garlic or shallots optional garnish
Instructions
- In a bowl, combine the soy sauce, vinegar, brown sugar, ½ cup water, cornstarch, and black pepper to taste. Mix until combined, then set aside.
- In a skillet, add a thin layer of oil (about 1 tablespoon) over medium-high heat. Place the eggplant pieces in a single layer, working in batches if needed to prevent overcrowding. Sear until golden brown on both sides, not necessarily cooking them all the way through. Transfer to a plate and set aside.
- In the same skillet over medium heat, add another tablespoon of oil and sauté the garlic until golden and fragrant, being careful not to burn it.
- Return the seared eggplant and pour the sauce, gently tossing to coat the pieces. Cover with a lid, slightly lower the heat, and let the steam cook the eggplant all the way through for about 2 minutes.
- Once the eggplant is fully cooked and the sauce has thickened, sprinkle chopped scallions and fried garlic or shallots as desired.
Notes
- Eggplant: While any type can be used, Japanese or Chinese eggplant varieties are preferred for their tender flesh, fewer seeds, and thinner skin.
- Soy sauce: It provides the salty, umami base of the adobo sauce.
Uri
Wow adobo!!
Nora Reyes
Hi Uri! Yes, adobo!