Adobo is so versatile, you can use the delicious soy-vinegar combo for just about anything. Aside from cooking with the usual chicken and pork, you can also use seafood like squid to make adobong pusit, or even veggies like eggplant or talong!
This simple adobong talong recipe that lets the marinade get soaked into the eggplant, letting the soft and tender vegetable get incredibly flavorful.
Adobong Talong Recipe
Eggplant shines in this easy adobo recipe.
Adobong Talong Ingredients
- 1/4 Cup canola oil or as needed
- 3 medium eggplants trimmed, halved, and sliced into 3-inch lengths
- 3 cloves Garlic peeled, chopped
- 1 60-gram pack Soy Sauce
- 1 60-grams pack Vinegar
- ground black pepper to taste
- In a medium frying pan over medium heat, heat oil. Add a layer of eggplants, cut side down in the oil. Fry until browned and just beginning to become tender. Flip and brown the other side. Remove from the oil, transfer to a plate with paper towels, and repeat with the remaining eggplants. Set aside.
- In the same pan, add garlic and saute until softened. Add soy sauce and vinegar, stir, and then let come to a boil. Simmer until the vinegar is no longer potent.
- Add the cooked eggplants back into the pan, and toss to coat. Season with ground black pepper. Simmer the sauce, stirring, until the eggplants have absorbed some of the sauce, about 2 minutes. Remove from the heat, and serve while hot.
Tried this recipe?Let us know how it was!
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