Adobong talong is a simple version of adobo made with eggplant instead of meat. It's cooked just like the classic, but lighter and softer.
The eggplant turns tender as it cooks and soaks up the sauce. This recipe uses less oil, so it feels lighter but still satisfying.
It's also quick to make, which makes it perfect for busy days when you want something easy to serve with rice.
If you want something more filling, try adobong talong with giniling.
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Ingredients You'll Need
Notes and Substitutions
- Eggplant: Any eggplant works, but Japanese or Chinese eggplants (the long, skinny ones) are best because they're tender, with thinner skin and fewer seeds. Globe eggplants (the big, round ones from most grocery stores) also work, but they can taste bitter due to thicker skin and more seeds - salt slices for a few minutes, then rinse before cooking.
- Soy sauce: Soy sauce is the salty base of the adobo sauce. Since salt levels vary by brand, taste as you go and adjust if needed.
How to Make Adobong Talong (Step-by-Step)
Step 1: Prepare the eggplant
Cut 1 pound of eggplant into large, bite-size pieces. They shrink a bit as they cook, so don't cut them too small.
Step 2: Make the sauce
In a small bowl, combine:
- ¼ cup soy sauce (adjust to taste)
- 1 tablespoon vinegar
- 1½ tablespoons brown sugar (adjust to taste)
- ½ cup water
- 1 teaspoon cornstarch
- black pepper (to taste).
Mix everything together, then set aside.
Step 3: Sear the eggplant
Heat a little oil in a large pan over medium-high heat. Add the eggplant in a single layer, working in batches.
Cook until lightly browned on both sides. It doesn't need to be fully cooked yet. Set aside for now.
Step 4: Sauté the garlic
In the same pan, add another tablespoon of oil and set it over medium heat.
Sauté 4 garlic cloves (minced) until lightly golden and fragrant. Be careful not to let it burn.
Step 5: Add the eggplant and sauce
Return the eggplant to the pan and pour in the sauce. Stir gently until the eggplant is coated in the sauce.
Cover, lower the heat, and cook for about 2 minutes. The steam helps the eggplant finish cooking and soften while soaking up the sauce.
Once the eggplant is tender and the sauce has thickened, add chopped scallions and fried garlic or shallots, if using.
Serve your adobong talong with rice and enjoy.
How to Store
- Refrigerate: Let cool, then store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in a pan over low heat or in the microwave. Add a small amount of water if needed.
Cooking Tips
- Don't overcrowd the pan when searing the eggplant, or it will steam instead of brown.
- Watch the soy sauce since brands vary and it's easy to make this dish too salty.
- Keep the heat low after covering so the eggplant cooks through without burning.
- If the sauce gets too thick, add a small amount of water.
Recipe FAQs
Adobong talong is Filipino eggplant adobo made with soy sauce, vinegar, and garlic. It's a simple meatless version of adobo.
Japanese or Chinese eggplants (the long, thin ones) work best. Globe eggplants (big and round) also work, but can taste bitter - salting them first helps.
Yes. Eggplant skin is safe to eat and softens as it cooks. If you're using large globe eggplants, the skin can be tougher, but it's still fine to eat.
To keep eggplant from soaking up too much oil, start with hot oil and don't overcrowd the pan.
Sear it over medium-high heat so it browns quickly instead of absorbing oil.
Once browned, lower the heat and cover the pan to finish cooking. The steam helps soften it without needing more oil.
More Adobo Recipes to Try
- Chicken adobo: This is the classic version made with chicken.
- Pork adobo: A classic adobo made with pork.
- Adobong puti: A vinegar-based adobo made without soy sauce.
- Adobo sa gata: This creamy version adds coconut milk.
- Adobong kangkong: Water spinach cooked in adobo sauce.
- Adobong pusit: Squid cooked in vinegar and its own ink.
- Adobong sitaw: Yardlong beans cooked in adobo sauce.
- Tofu and mushroom adobo: Crispy tofu and mushrooms cooked in adobo sauce.
Other Vegetable Recipes You May Like
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📖 Recipe
Adobong Talong (Filipino Eggplant Adobo)
Equipment
- Large pan
Ingredients
- 1 pound eggplant cut into large bite-size pieces
- ¼ cup soy sauce
- 1 tablespoon vinegar
- 1½ tablespoons brown sugar adjust to taste
- ½ cup water more as needed
- 1 teaspoon cornstarch
- 4 garlic cloves minced
- Black pepper to taste
- Neutral oil
Optional:
- Scallions chopped
- Fried garlic or shallots
Instructions
- Mix soy sauce, vinegar, sugar, and water in a small bowl. Set aside.
- Sear the eggplant in a thin layer of oil over medium-high heat. The eggplant doesn't need to be fully cooked yet. Remove and set aside.
- In the same pan over medium heat, add another tablespoon of oil and sauté garlic until lightly golden and fragrant. Don't let it burn.
- Return the eggplant to the pan and pour in the sauce. Stir gently until the eggplant is coated.
- Cover and lower the heat. Cook the eggplant until they soften and soak up the sauce, about 2 minutes. Turn off the heat.
Notes
- Eggplant: Japanese or Chinese eggplants (long and thin) work best. Globe eggplants (big and round) also work but can taste bitter-salt slices for a few minutes, then rinse before cooking.
- Soy sauce: Regular or low-sodium both work. Salt levels vary by brand, so taste and adjust.
- Refrigerate: Let cool, then store in an airtight container for up to 3 days.
- Reheat: Warm in a pan over low heat or in the microwave. Add a splash of water if needed.
- Don't overcrowd the pan or the eggplant will steam instead of brown.
- Watch the soy sauce - brands vary, so taste as you go.
- Keep the heat low after covering so the eggplant cooks through without burning.
- If the sauce gets too thick, add a little water.
Uri says
Wow adobo!!
Nora Reyes says
Hi Uri! Yes, adobo!