Delicious vegan Eggplant Adobo Recipe (Adobong Talong)

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In Philippine Cuisine, Adobo is a style of preparation, ideally stewing in vinegar and soy sauce.

This recipe is popular among Filipinos, Pork adobo and Chicken adobo 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.

Eggplant Adobo Recipe (Adobong Talong)

Today we will be cooking Eggplant Adobo or Adobong Talong.

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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.

Eggplant Adobo Recipe (Adobong Talong)

Check out some more Adobong recipes with this great Dilaw variation

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.

Also read: cooking a delicious ensaladang talong recipe is very easy! Check it out!

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)

Eggplant adobo recipe (adobong talong)

Joost Nusselder
Today we will be cooking Eggplant Adobo or Adobong Talong. This method of cooking is the same as of cooking the traditional Filipino Adobo except it uses Eggplant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 4 people
Calories 132 kcal


  • 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
  • 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.


Calories: 132kcal
Keyword Adobo, Eggplant, Vegan, Vegetables, Vegetarian
Tried this recipe?Let us know how it was!

Talong 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.

Also check out this adobo steak recipe with vinegar, soy sauce, and honey

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.