Best Adobong Talong (Eggplant Adobo)
Adobong Talong is a simple and flavorful Filipino eggplant dish cooked in a savory, tangy adobo sauce. This meatless version is comforting, budget-friendly, and perfect with steamed rice.
Servings: servings
Calories: 300kcal
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.
Serving: 1gCalories: 300kcalCarbohydrates: 41gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 425mgPotassium: 1408mgFiber: 18gSugar: 23gVitamin A: 149IUVitamin C: 14mgCalcium: 76mgIron: 2mg
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