Filipino eggplants were on sale for cheap on my last visit to the Asian market so I bought a few more pounds than usual. Half of the lot I used in my kare-kare (I will be posting the recipe tomorrow), the remaining half I divided between this adobong talong and a salad of tomatoes and salted duck eggs (will be posting that as well). This eggplant cooked adobo-style is a simple vegetable dish which readies in less than 30 minutes and has added chili peppers for extra heat. Serve it with fried fish or grilled meat of choice and you have a meal that’s sure to please. Enjoy!
Adobong Talong
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 4 tablespoons oil
- 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
- 4 to 5 cloves garlic
- 1 Thai chili peppers, minced
- ½ cup vinegar
- ¼ cup soy sauce
- 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 chili peppers and cook, stirring regularly, until softened and aromatic. Add vinegar and soy sauce and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.
i use apple cider and it came out perfect. thank you
This sounds delicious! Quick question, what kind of vinegar do you use? I’d like to give this a try.
Hmmm… interesting!! Never thought I could do this to my beloved eggplants. Anyway, I reckon you can use any type of vinegar (cane, white, etc). You can easily find this type of vinegar when you have a Filipino store nearby.
I use cane vinegar I buy from the Filipino store but white distilled vinegar works fine, too 🙂