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Adobong talong on a plate.
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Adobong Talong (Filipino Eggplant Adobo)

A lighter, meatless adobo made with eggplant.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 315kcal
Author Nora Rey
Cost $4-$6

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
US Customary - Metric

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.
 
Storage
  • 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.
 
Cooking Tips
  • 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.

Nutrition

Calories: 315kcal | Carbohydrates: 15g | Protein: 3g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 816mg | Potassium: 314mg | Fiber: 4g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg