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Adobong talong (aubergine adobo)
Adobong talong: fried aubergine simmered in vinegar, soy, garlic and black pepper
Adobo is a method in the Philippines, not a single dish, and when meat is short or it's Lent, Filipino families make it with long eggplant: fried until soft and browned, then simmered briefly in vinegar, soy sauce, garlic, bay and peppercorns. Like any adobo it tastes better the next day, which makes it a favourite for baon with rice. The common mistake is stirring as soon as the vinegar goes in; let it boil untouched for a minute first, or the sauce keeps a raw, sharp edge. Chef's tip: crush the garlic and fry half of it until golden to scatter on top at the end, for crunch.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 3 long eggplants (talong)about 450 g, cut into 2 cm diagonal slices
- 4 tbsp sunflower oil
- 8 cloves garliccrushed, divided
- 4 tbsp cane or coconut vinegar
- 3 tbsp soy sauce
- 4 tbsp water
- 1 tsp black peppercornslightly crushed
- 1 tsp brown sugar
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Method
0/5 doneStep 1: Heat 4 tbsp sunflower oil in a wide pan over a medium-high heat. Fry 3 long eggplants (talong) in batches for 2–3 minutes per side until browned and soft when pressed. Set aside.
8 minStep 2: In the remaining oil, fry half the 8 cloves garlic for 1–2 minutes until golden and crisp; lift out and keep for the top.
2 minStep 3: Fry the rest of the garlic for 30 seconds, then add 4 tbsp cane or coconut vinegar, 3 tbsp soy sauce, 4 tbsp water, 2 bay leaves, 1 tsp black peppercorns and 1 tsp brown sugar. Bring to the boil and let it bubble for 1 minute without stirring.
2 minStep 4: Return the eggplant and simmer for 4–5 minutes, turning gently, until it has soaked up most of the sauce and the sauce is slightly syrupy.
5 minStep 5: Scatter with the fried garlic and serve with rice. For baon, cool quickly, keep chilled and eat within 3 days.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 3 g
- Carbs
- 17 g
- Fat
- 15 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does adobong talong (aubergine adobo) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of cane or coconut vinegar?
- Lemon juice, same amount.
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