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From @Panlasang Pinoy

Adobong Talong (Eggplant Adobo)

25 min · Serves 4

25 mintotal
10 minhands on
13steps
4servings

Watch it

Ingredients

For the eggplant

  • 5 medium eggplant, cut crosswise into 2-inch pieces and halved lengthwise
  • 2 tbsp cooking oil (approximate)

For the sauce

  • 6 cloves garlic, crushed and roughly chopped
  • 1/4 cup soy sauce
  • 1/4 cup cane vinegar (or white vinegar)
  • 2 dried bay leaves
  • 1/2 tsp cracked peppercorns
  • 1/4 cup water
  • 1 tbsp brown sugar

To assemble

    To garnish

    • 1 tbsp chopped green onions
    • 1/2 tsp red pepper flakes (optional)

    Method

    For the eggplant

    1. Heat 1 tbsp of oil in a skillet over high heat until very hot.

    2. Add half of the eggplant pieces cut-side down, ensuring the pan is not overcrowded.

      Keeping space between the eggplant pieces prevents the pan temperature from dropping, which causes the eggplant to absorb too much oil.

    3. Fry until browned and softened, turning occasionally, about 3 minutes.

    4. Remove the cooked eggplant to a plate and repeat with the remaining oil and eggplant.

    For the sauce

    1. Reduce heat to medium-low, add the chopped garlic to the remaining oil in the skillet, and cook until light brown, about 1–2 minutes.

    2. Pour in the soy sauce and vinegar.

    3. Add the bay leaves, cracked peppercorns, and water.

    4. Cover the skillet and simmer over low heat for 3 minutes to allow the flavors to blend.

      Then 3 min of waiting

    5. Stir in the brown sugar to balance the saltiness.

    To assemble

    1. Add the fried eggplant back into the pan with the sauce.

    2. Cover and simmer over low heat until the eggplant absorbs the sauce, about 2 minutes.

      Then 2 min of waiting

    3. Garnish with chopped green onions and red pepper flakes if desired.

    4. Serve hot with warm white rice.

    To garnish

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