Eggplant adobo recipe (adobong talong)
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.
Servings 4 people
- 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.