Dinner · 30 min · filipino

Adobong Talong

Ingredients

• 3 Chinese eggplant
• 3 tbsp Soy sauce
• 3 tbsp Cane vinegar
• 5 cloves Garlic
• 2 Bay leaves
• 1/2 tsp Black pepper
• 1 tsp Brown sugar
• 5 tbsp Cooking oil

Steps

1. Slice the eggplants into 3-inch pieces, halved lengthwise — big flat sides brown better than small cubes.
2. Shallow-fry in batches, 2 to 3 minutes per side, until golden and mostly tender; set aside.
3. In the same pan, sizzle the garlic 30 seconds, then add soy sauce, water, bay, pepper, and sugar; bring to a boil.
4. Add the vinegar and let it boil untouched for 1 minute so the harsh edge cooks off.
5. Return the eggplant and toss gently — slide the spoon under the pieces, never stir, or they fall apart.
6. Simmer 2 minutes, until the eggplant drinks in the sauce. Serve with rice and the pan sauce spooned over; keep some sauce in the pan, it reduces fast.

Build my plan — free

← All recipes