Enjoy classic adobo flavors with this simple and flavorful Adobong Talong recipe. Pan-fried eggplant soaks up a tangy, savory, and garlicky marinade for an ideal side dish.
I found Filipino eggplants on sale at the Asian market and bought more than usual. Half went into kare-kare, and the rest I used for this adobong talong and a tomato-and-salted-egg salad. Eggplant is one of my favorites because it’s versatile—pan-fried, grilled, stewed, or roasted—and this adobo-style preparation is one of the best ways to enjoy it.
This Adobong Talong comes together in under 30 minutes but tastes like it simmered all day. It’s economical and relies on pantry staples: vinegar, soy sauce, and lots of garlic. I also add minced Thai chilis for a pleasant kick that balances the tang and salt.
To keep the eggplant from turning brown after slicing, immediately submerge the pieces in salted water to minimize exposure to oxygen.
Pan-frying adds a nice caramelized texture, while simmering in the adobo sauce lets the flavors penetrate. If you prefer less oil, roast the eggplant in the oven instead—details below.
How to roast in the oven
If you want to reduce oil, roasting is a great option because eggplant soaks up plenty of oil when fried.
- Arrange eggplant slices in a single layer on a baking sheet and brush lightly with olive oil.
- Bake at 425°F (220°C) for about 10 minutes, or until tender. Remove and continue with the recipe as directed.
Serving suggestions
Adobong talong makes a flavorful side for lunch or dinner. Serve it hot with steamed rice and fried fish or grilled meat for a satisfying meal.
Another eggplant recipe
Tortang Talong is a Filipino omelet made with grilled eggplants and eggs. It’s easy, economical, and ready in under 30 minutes—perfect with steamed rice.
Adobong Talong
Ingredients
- 4 tablespoons canola oil
- 4 medium Filipino eggplants, stems trimmed and cut into 2-inch chunks
- 5 cloves garlic, peeled and minced
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 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 and drain on paper towels.
- In the same pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring, until lightly browned.
- Add vinegar, water, and soy sauce. Bring to a boil, uncovered and without stirring, for 2 to 3 minutes until slightly reduced.
- Add the eggplant and chili peppers. Cover and cook for 4 to 5 minutes or until the eggplant is tender.
- Season with salt and pepper to taste. Serve hot.
Notes
Soak sliced eggplant in salted water immediately after slicing to minimize browning from oxygen exposure.