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Adobong Talong on a serving plate
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4 from 12 votes

Adobong Talong

Eggplant Adobo is easy to make and so flavorful. Pan-fried talong are simmered in a tangy and savory marinade for the ultimate side dish! Delicious with steamed rice!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 259kcal

Ingredients

  • 4 tablespoons canola oil
  • 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
  • 5 cloves garlic, peeled and minced
  • ½ cup vinegar
  • ½ cup water
  • ¼ cup soy sauce
  • 2 Thai chili peppers
  • salt and pepper to taste

Instructions

  • In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
  • In the pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring regularly, until lightly browned.
  • Add vinegar, water, and soy sauce and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes until slightly reduced.
  • Add eggplant and chili peppers. Cook, covered, for about 4 to 5 minutes or until tender.
  • Season with salt and pepper to taste. Serve hot.

Notes

Soak the sliced eggplant in salted water to minimize exposure to oxygen and keep from browning.
 

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 822mg | Potassium: 1100mg | Fiber: 14g | Sugar: 17g | Vitamin A: 123IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg