Main Dish

Adobong Talong (Eggplant Adobo)

Prep

10 minutes

Cook

20 minutes

Servings

FilipinoEasyLunchVeganVegetarianGluten FreeDairy Free

About this dish

A cozy, whimsical twist on the classic Filipino adobo—tender eggplant simmered in a savory, tangy soy-vinegar sauce with garlic and black pepper. This purple-popping dish is perfect over steamed rice and comes together in under 30 minutes.

Ingredients

UK and US measurements are both included for every recipe.

eggplant

vegetable

2 medium (about 500g)

Imperial: 2 medium (about 1.1 lbs)

soy sauce

seasoning

3 Tbsp (45ml)

Imperial: 3 Tbsp

vinegar

liquid

3 Tbsp (45ml)

Imperial: 3 Tbsp

garlic, minced

spice

6 cloves

vegetable oil

fat

2 Tbsp (30ml)

Imperial: 2 Tbsp

black peppercorns

spice

1 tsp

water

liquid

1/2 cup (120ml)

Imperial: 1/2 cup

salt

seasoning

to taste

red pepper flakes

spice

1/2 tsp (optional)

steamed rice

grain

for serving

Method

Prepare the Eggplant

5 minutes

Slice the eggplants lengthwise into 1-inch thick strips. Do not peel; the purple skin adds color and flavor.

Fry the Eggplant

6 minutes

Heat 1 Tbsp oil in a large non-stick pan or wok over medium-high heat. Fry eggplant slices in batches until lightly browned on both sides, about 2 minutes per side. Set aside.

Sauté Aromatics

1 minute

In the same pan, add remaining 1 Tbsp oil. Sauté minced garlic until fragrant and golden, about 30 seconds.

Simmer the Adobo Sauce

3 minutes

Add soy sauce, vinegar, water, and whole peppercorns to the pan. Bring to a boil, then reduce heat to low. Let it simmer for 2 minutes.

Combine and Finish

5 minutes

Return the fried eggplant to the pan. Gently stir to coat in the sauce. Cover and simmer for another 3-5 minutes until eggplant is tender but fluffy. Add red pepper flakes if using. Taste and adjust salt or soy sauce if needed.

Equipment

Large non-stick pan or wok
Cutting board
Knife
Measuring spoons
Measuring cup

Nutrition facts

420 kcal

Calories

4 g

Protein

15 g

Carbohydrates

12 g

Fat

7 g

Fiber

800 mg

Sodium

Tips

For a deeper flavor, lightly smash a few of the peppercorns before adding them to the pan.
Use a wide pan to avoid overcrowding the eggplant—this helps them brown nicely instead of steaming.
Taste the sauce before adding salt: soy sauce usually provides enough saltiness for this dish.
If you like a sweeter contrast, add a pinch of sugar along with the soy sauce.

Serving suggestions

Serve hot over a generous mound of steamed jasmine rice. Garnish with extra cracked black pepper and fresh chopped scallions for a pop of green.

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Recipe by

Liza Villanueva

Specialises in Filipino cuisine

Liza makes ube halaya that has healed family rifts. She believes purple is a flavor.

Describe yourself in three words: Cheerful, whimsical, loves purple.