Eggplant Adobo (Adobong Talong)
Eggplant Adobo (Adobong Talong)
Ingredients
- 2 pounds eggplant, about 2 large or 3 medium, cut into 2-inch diagonal chunks or wedges
- 1/4 cup vegetable oil, plus more as needed for searing
- 6 garlic, cloves, minced
- 4 green onions, scallions, thinly sliced, divided
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 bay leaf
Instructions
- 1
Prepare the eggplant: Wash the eggplants and cut off the stem ends. Slice each eggplant into thick, 2-inch diagonal chunks or wedges. Set aside.
⏱️ 5 min
- 2
Sear the eggplant: Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the eggplant pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the eggplant for 3-5 minutes per side, until it is browned and softened. Add more oil if needed between batches. Once seared, remove the eggplant from the pan and transfer it to a separate bowl.
⏱️ 10 min
- 3
Sauté aromatics: Using the same pan with any residual oil (add a teaspoon more if the pan is dry), reduce the heat to medium. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly browned. Reserve about 1 tablespoon of the sliced green onions for garnish and add the rest to the pan with the garlic, cooking for another 30 seconds.
⏱️ 3 min
- 4
Create the adobo sauce: To the pan with the sautéed garlic and green onions, add the water, soy sauce, brown sugar, and bay leaf. Stir the sauce ingredients together until the brown sugar is dissolved.
⏱️ 2 min
- 5
Combine and simmer: Bring the mixture to a gentle simmer. Once simmering, return the seared eggplant pieces to the pan, ensuring they are submerged in the sauce as much as possible. Continue to simmer for 5-7 minutes, stirring occasionally, until the eggplant is fully tender and has absorbed some of the sauce, and the sauce has slightly thickened.
⏱️ 7 min
- 6
Serve: Remove the bay leaf. Stir everything together to ensure the eggplant is well coated. Garnish with the reserved sliced green onions. Serve hot, perhaps with steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Adobo (Adobong Talong)
- 2 pounds eggplant, about 2 large or 3 medium, cut into 2-inch diagonal chunks or wedges
- 1/4 cup vegetable oil, plus more as needed for searing
- 6 garlic, cloves, minced
- 4 green onions, scallions, thinly sliced, divided
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 bay leaf
Instructions
- 1
Prepare the eggplant: Wash the eggplants and cut off the stem ends. Slice each eggplant into thick, 2-inch diagonal chunks or wedges. Set aside.
⏱️ 5 min - 2
Sear the eggplant: Heat 1/4 cup of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the eggplant pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the eggplant for 3-5 minutes per side, until it is browned and softened. Add more oil if needed between batches. Once seared, remove the eggplant from the pan and transfer it to a separate bowl.
⏱️ 10 min - 3
Sauté aromatics: Using the same pan with any residual oil (add a teaspoon more if the pan is dry), reduce the heat to medium. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant and lightly browned. Reserve about 1 tablespoon of the sliced green onions for garnish and add the rest to the pan with the garlic, cooking for another 30 seconds.
⏱️ 3 min - 4
Create the adobo sauce: To the pan with the sautéed garlic and green onions, add the water, soy sauce, brown sugar, and bay leaf. Stir the sauce ingredients together until the brown sugar is dissolved.
⏱️ 2 min - 5
Combine and simmer: Bring the mixture to a gentle simmer. Once simmering, return the seared eggplant pieces to the pan, ensuring they are submerged in the sauce as much as possible. Continue to simmer for 5-7 minutes, stirring occasionally, until the eggplant is fully tender and has absorbed some of the sauce, and the sauce has slightly thickened.
⏱️ 7 min - 6
Serve: Remove the bay leaf. Stir everything together to ensure the eggplant is well coated. Garnish with the reserved sliced green onions. Serve hot, perhaps with steamed rice.
⏱️ 3 min