In Philippine Cuisine, Adobo is a style of preparation, ideally stewing in vinegar and soy sauce.
This recipe is popular among Filipinos, Pork and Chicken are commonly used in making Adobo while Kangkong, Okra, Puso ng Saging, and Eggplants are the favorites of vegetarians, these were all considered an excellent vegetarian dish.
Today we will be cooking Eggplant Adobo or Adobong Talong.
In this post we'll cover:
Eggplant Adobo Preparation
You just have to cut the eggplant crosswise about 2 inches in lengths, do not slice the eggplant as slicing will make the vegetable easier to disintegrate and mushy during cooking and it will absorb the oil.
First, fry the eggplants then cooked in adobo sauce. This recipe will take about 30 minutes of cooking, you can add chili peppers for a spicy taste. Serve it with fried fish or grilled meat of your choice.
Tip on how to choose Fresh Eggplants: Choose eggplants that are firm and heavy for their size, the skin should be smooth and shiny. The color whether it is purple, white, or green should be vivid, should be free of discoloration, scars, and bruises.
More About Eggplant:
Eggplants are known as “aubergine” it is a cultivated crop it came second to Ampalaya or Bittermelon which are two indigenous vegetables abundant in the Philippines because it grows like weeds.
It belongs to the nightshade family of vegetables which also includes Tomatoes, Bell Peppers and Potatoes. Its origin came from India and was known in Arabia.
Arabians introduced it to the people of Spain. It comes in a variety of shapes and colors from small and oval to long and skinny and from shades of purple to green and white.
This vegetable is classified as a berry, the fruit of the eggplant contains numerous small, soft seeds which are edible but are bitter because they contain nicotinoid alkaloids.
Do you know that Eggplant can grow as large as Melons or as small as Eggs? Yes, it can.
Eggplant adobo recipe (adobong talong)
- 1 bunch young eggplant along Asian variety, trimmed cut crosswise at 1 1/2 “ lengths
- ½ head garlic peeled, crushed, chopped
- 1 tsp crushed peppercorns
- 3 pcs bay leaf
- ⅓ cup soy sauce
- ¼ cup white vinegar
- cooking oil
- In a wok or frying pan heat generous amount of cooking oil, then stir in the garlic, crushed peppercorns and bay leaf, stir cook for a minute.
- Add in the eggplant and stir cook for about 2 minutes.
- Add in 2/3 to 1 cup of water, the vinegar and soy sauce, let simmer for 2 to 3 minutes at low to medium heat without stirring.
- Now give a quick stir and cover the pan or wok and let cook for 5 to 8 minutes or until the liquid has turned to an oily sauce, stirring occasionally.
- Serve with a lot of rice.
Eggplant has a lot of Health Benefits; it contains important PhytoNutrients.
This is also considered as Brain Food because its skin has Anthocyanin Phytonutrient called Nasunin.
Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
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Also check out this adobo steak recipe with vinegar, soy sauce, and honey