Adobong Talong (Eggplant Adobo) is a delicious take on the classic adobo dish. It has all the savory, tangy flavors you love, plus the creamy texture of eggplant. This version uses less oil, so it’s lighter but still full of flavor. It’s also quick and easy to make, 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 ideal because they’re tender, have fewer seeds, and thinner skin. Other types, like globe eggplants, can be more bitter because of their thicker skin and more seeds. If you're using a bitter eggplant, salt it first to reduce the bitterness and rinse off before cooking.
- Soy sauce: This is the salty, umami base of the adobo sauce. You can use regular or low-sodium soy sauce. Keep in mind that the saltiness can vary a lot between brands, you may need to adjust the amount to get the flavor just right.
How to make this recipe
Step 1: Prepare the eggplant
Slice the eggplant into large, bite-sized pieces. Keep in mind that they may shrink a little while cooking, so make sure they’re big enough to hold their shape.
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 the sweetness to taste), ½ cup water, 1 teaspoon cornstarch, and some black pepper to taste. Mix everything together, then set aside.
Step 3: Sear the eggplant
In a skillet, heat a thin layer of oil (1-2 tablespoons) over medium-high heat. Add the eggplant pieces in a single layer. Work in batches so they don't overcrowd in the pan.
Sear until the outside is golden brown on both sides. Don’t worry about cooking them all the way through since they’ll cook more later. Once done, take them out and set them aside.
Step 4: Sauté the garlic
In the same skillet, add another tablespoon of oil and set it over medium heat. Add the garlic and sauté until it turns golden and smells fragrant. Be careful not to let it burn.
Step 5: Add the eggplant and sauce
Return the seared eggplant to the skillet and pour in the sauce. Gently toss to coat the eggplant. Cover with a lid, lower the heat, and let it cook for about 2 minutes until the eggplant is tender.
Once the eggplant is cooked and the sauce has thickened, sprinkle with chopped scallions and some fried garlic or shallots. Serve your Adobong Talong with rice, and enjoy!
Recipe FAQs
Adobong Talong is a Filipino dish that’s a twist on classic adobo. Instead of pork or chicken, eggplant is seared or fried and cooked in a sauce made with soy sauce, vinegar, garlic, and sugar. It has the savory and tangy flavors of adobo, but with the creamy texture of eggplant.
Yes, you can eat the skin of the eggplant. It has important nutrients and adds texture to the dish. But if you prefer a softer texture, you can peel the skin off before cooking.
Eggplants are like sponges and can soak up a lot of oil while frying. To prevent this, make sure the oil is hot before adding the eggplant. Sear it over high heat to brown the outside, then cover the pan and cook the inside over medium heat. The cover helps trap steam, which cooks it more evenly and prevents it from soaking up too much oil.
Explore more adobo varieties
- Chicken Adobo: A classic version where chicken is cooked in soy sauce, vinegar, garlic, bay leaves, and black peppercorns.
- Pork Adobo: Just like chicken adobo, but made with pork (usually belly or shoulder).
- Adobong Puti: Vinegar-based adobo without the use of soy sauce.
- Adobo sa Gata: This version adds coconut milk, making it creamy and a little sweet.
- Adobong Kangkong: Water spinach (kangkong) cooked in a traditional adobo sauce.
- Adobong Pusit: Squid cooked in vinegar and its own ink, which gives it a black color and a salty, deep flavor.
- Adobong Sitaw: Yardlong beans (or sitaw) 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 large bite-size pieces (see note)
- ¼ cup soy sauce regular or light/low-sodium (see note)
- 1 tablespoon vinegar (see note)
- 1½ tablespoons brown sugar adjust to taste
- ½ cup water
- 1 teaspoon cornstarch
- 4 garlic cloves minced
- Black pepper to taste
- Neutral oil
- Scallions chopped (optional garnish)
- Fried garlic or shallots (optional garnish)
Instructions
- In a bowl, combine ¼ cup soy sauce, 1 tablespoon vinegar, 1½ tablespoons brown sugar, ½ cup water, 1 teaspoon cornstarch, and black pepper to taste. Mix until combined, then set aside.
- In a skillet, heat a thin layer of oil (1-2 tablespoons) over medium-high heat. Add eggplant in a single layer, working in batches to avoid overcrowding.Sear until golden brown on both sides. Don’t worry about fully cooking them; they’ll cook more later. Set aside once done.
- In the same skillet over medium heat, add 1 tablespoon oil and sauté the garlic until golden and fragrant, being careful not to burn it.
- Return the seared eggplant to the skillet and pour in the sauce. Gently toss to coat the eggplant. Cover with a lid, lower the heat, and let it cook for about 2 minutes until the eggplant is tender.
- Once the eggplant is cooked and the sauce has thickened, sprinkle with chopped scallions and some fried garlic or shallots.
Notes
- Eggplant: Japanese or Chinese eggplants are great because they're tender and have fewer seeds. If you're using globe eggplant, salt it first to reduce the bitterness and rinse off before cooking.
- Soy sauce: Adds a salty, umami flavor. Adjust to taste based on how salty the brand is.
Uri
Wow adobo!!
Nora Reyes
Hi Uri! Yes, adobo!