Adobong Talong Recipe

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.