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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.
Today we will be cooking Eggplant Adobo or Adobong Talong.
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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.
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)
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.
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.
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.
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Introducing our brand new FREE PDF guide: "Saving Secrets: Unveiling the Art of Saving Money on Asian Ingredients" It's your first newsletter email, so start saving today! 📚🧧