This simple Filipino adobong talong recipe is made with roasted eggplant slices with a savory adobo sauce. Plant-based eaters will absolutely love this eggplant adobo dish with a bowl of rice for lunch or dinner!
Try my vegan binakol or tofu wraps for more easy plant-based Filipino recipes.
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Why You’ll Love This Recipe
Adobong talong is a beginner-friendly Filipino recipe. You only need pantry ingredients to cook this dish, and simple cooking skills!
Eggplant is rich in fiber. It helps digestion and is good for heart health. The garlic and onions also add natural immune-boosting benefits. This dish is a healthy option.
The Story Behind Adobong Talong
Adobong Talong is a twist on the classic Filipino adobo dish. It keeps the familiar vinegar-soy flavor many Filipinos grew up with. But it uses eggplant instead of meat. This plant-based version shows simple Filipino home cooking.
Where Adobong Talong Comes From
Adobo was developed as a way to preserve food using vinegar and salt. Traditionally, Filipinos use meat or seafood. Nowadays, home cooks make vegetable versions like this recipe for different diets.
When is this Dish Typically Enjoyed?
This dish is enjoyed all year round. It’s common during Lent or meatless days. Many families serve it as a simple everyday food.
Ingredients
Listed below are all the ingredients you will need:
- olive oil
- purple eggplant
- bay leaves
- peppercorns
- garlic
- sweet onions
- vegetable broth
- soy sauce
- oyster mushroom sauce
- white vinegar
- brown sugar
See the recipe card for quantities.
Instructions
Roast the Eggplant
1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplant chunks in a roasting pan.
3. Drizzle with half of the olive oil.
4. Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.
Prepare the Adobo Sauce
5. In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.
6. Cook for 2 minutes, stirring constantly to release the aromatics.
7. Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.
8. Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.
Combine and Finish
9. Add the roasted eggplant to the simmering adobo sauce.
10. Continue simmering for another 2 minutes until the eggplant is well coated and tender.
Serve
11. Transfer to a serving plate or bowl and serve immediately.
Substitutions & Variations
- Ingredient Swap
Tamari works in place of soy sauce.
Replace white vinegar with cane vinegar. - Variation
Mushrooms can be added for extra texture. - Mistake to Avoid
Do not overcook the eggplant. It can turn mushy and lose its shape.
Storage Tip
Don't freeze the eggplant. It becomes watery after thawing. Store leftovers in an airtight container in the fridge. Enjoy within 2–3 days.
FAQs
Best Adobong Talong (Eggplant Adobo)
Ingredients
- 4 tablespoons olive oil divided
- 5 large purple eggplant sliced lengthwise and cut into large chunks
- 2 bay leaves
- 1 tablespoon peppercorns
- 2 garlic cloves sliced
- ½ cup sweet onions thinly sliced
- ½ cup vegetable broth
- ⅛ cup soy sauce
- 1 tablespoon oyster mushroom sauce
- 2 tablespoons white vinegar
- 2 teaspoons brown sugar
Instructions
Roast the Eggplant
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplant chunks in a roasting pan.
- Drizzle with half of the olive oil.
- Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.
Prepare the Adobo Sauce
- In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.
- Cook for 2 minutes, stirring constantly to release the aromatics.
- Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.
- Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.
Combine and Finish
- Add the roasted eggplant to the simmering adobo sauce.
- Continue simmering for another 2 minutes until the eggplant is well coated and tender.
Serve
- Transfer to a serving plate and serve immediately.
Notes
- Roasting the eggplant helps it hold its shape and absorb the sauce better.
- Adjust sweetness or tang by adding a little more brown sugar or vinegar to taste.
Watch The Recipe Video!
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Recipes for Every Moment
Need a quick, hearty viand on a very busy night? This adobong talong cooks fast and pairs perfectly with steamed rice!
Anika says
Delicious!
Simply Bakings Kitchen Team says
Yes, yummy!
Jan says
I made this today and it was so delicious!! I added extra onions because they are my fav!
Simply Bakings Kitchen Team says
Awwww that's great! Yes, extra onions is a good upgrade. Thanks for trying my recipe!
Maisaci says
Ingredients are available in the pantry. What are we waiting for, Mother? 😋
Simply Bakings Kitchen Team says
Haha! Yes, it's time to try it 💛
Cheng says
Simple, savory. and healthy! A great option for a delicious plant-based dish. 🙂
Simply Bakings Kitchen Team says
I'm glad you like it! 💛
Sweetiebabyyyy says
I'm not fond of eggplant. But this recipe is making me hungryyyyyyyyyy!
Simply Bakings Kitchen Team says
Awwwww that makes me happy! I'm glad the recipe makes you like it 💛
Kach says
Made this today for dinner and my family loved it!!
Simply Bakings Kitchen Team says
That's great! I'm glad you and your family loves it, Kach 💛
Dimple says
Eggplan is my favorite! This looks really good.
Simply Bakings Kitchen Team says
It's my favorite, too! 💛
sheeeenypieeexczx says
Yummmyyyyy!!!!!
Simply Bakings Kitchen Team says
Yes, yummy! 💛
Kian Cablinda says
Nothing beats lutong-bahay (homemade) dishes like this <3