Filipino•budget
Adobong Talong
Eggplant Adobo is easy to make and so flavorful. Pan-fried talong are simmered in a tangy and savory marinade for the ultimate side dish! Delicious with steamed rice!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 4 tbsp canola oil
- 4 medium Filipino eggplant, stems trimmed and cut into 2-inch chunks
- 5 clove 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
- 1
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.
- 2
In the pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring regularly, until lightly browned.
- 3
Add vinegar, water, and soy sauce and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes until slightly reduced.
- 4
Add eggplant and chili peppers. Cook, covered, for about 4 to 5 minutes or until tender.
- 5
Season with salt and pepper to taste. Serve hot.