Adobong talong (eggplant adobo) is a simple Filipino dish made with soy sauce, vinegar, and garlic. The eggplant turns soft as it cooks and soaks up the tangy, slightly sweet adobo sauce.
This version uses less oil, so it feels lighter but still filling. It's also quick to make, which makes it perfect for busy days when you want something easy to serve with rice.
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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. Regular or low-sodium both work. 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, as saltiness can vary by brand)
- 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 thin layer of oil in a large pan over medium-high heat. Add the eggplant in a single layer, working in batches so the pan isn't crowded.
Sear until golden on both sides. The eggplant doesn't need to be fully cooked yet-it will finish cooking later. Remove and set aside.
Step 4: Sauté the garlic
In the same pan, add another tablespoon of oil and set it over medium heat. Add 4 garlic cloves (minced) and cook 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.
Storage
- 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-work in batches if needed.
- Watch the soy sauce since brands vary and it's easy to make this dish too salty. 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 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.
Eggplant absorbs oil easily, especially if the pan isn't hot enough. Start with hot oil before adding the eggplant, then sear it over medium-high heat to brown the outside. Once it's seared, lower the heat and cover the pan so the eggplant can finish cooking inside. The steam helps soften it and keeps it from soaking up too much oil.
More Adobo Recipes to Try
- Chicken adobo: This is the classic version made with chicken.
- Pork adobo: Made with pork (usually belly or shoulder) cooked in adobo sauce.
- Adobong puti: A vinegar-based adobo made without soy sauce.
- Adobo sa gata: This version adds coconut milk, making it creamy and a little sweet.
- Adobong kangkong: Water spinach (kangkong) cooked in adobo sauce.
- Adobong pusit: Squid cooked in vinegar and its own ink, which gives it a dark color.
- Adobong sitaw: Yardlong beans (or sitaw) cooked in adobo sauce, usually with pork.
- Tofu and mushroom adobo: Crispy tofu and mushrooms cooked in adobo sauce for a meatless option.
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 (see note)
- ¼ cup soy sauce (see note)
- 1 tablespoon vinegar (see note)
- 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.
- Heat a thin layer of oil in a large pan over medium-high heat. Add the eggplant in a single layer, working in batches so the pan isn't crowded.Cook until golden on both sides. The eggplant doesn't need to be fully cooked yet. Remove and set aside.
- In the same pan, add another tablespoon of oil over medium heat. Add the garlic and cook 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, lower the heat, and cook for about 2 minutes. This lets the eggplant finish cooking, soften, and soak up the sauce.
- When the eggplant is tender and the sauce thickens, turn off the heat. Add scallions and fried garlic or shallots if you like.
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 when searing-work in batches if needed.
- Watch the soy sauce since brands vary and it's easy to make this dish too salty. Taste as you go.
- Keep heat low after covering so the eggplant cooks through without burning.
- If the sauce gets too thick, add a small amount of water.
Uri says
Wow adobo!!
Nora Reyes says
Hi Uri! Yes, adobo!