Adobong Talong (Eggplant Adobo)

Ingredients for Adobong Talong (Eggplant Adobo)

• 3 medium Chinese eggplants
• 5 tbsp cooking oil
• 5 cloves garlic, chopped
• 3 tbsp soy sauce
• 3 tbsp cane vinegar
• 1/4 cup water
• 1 tsp brown sugar
• 2 dried bay leaves
• 1/2 tsp cracked black pepper

How to cook Adobong Talong (Eggplant Adobo)

1. 1.Trim eggplant stems. Cut each eggplant into 3-inch pieces, then halve each piece lengthwise.
2. 2.Heat 4 tbsp oil over medium heat. Fry eggplant in batches for 2–3 minutes per side until lightly browned and tender; remove.
3. 3.Heat remaining oil in the same pan. Sauté garlic for 30 seconds.
4. 4.Add soy sauce, water, cracked black pepper, and bay leaves; bring to a boil. Add cane vinegar and boil 1 minute without stirring.
5. 5.Stir in brown sugar and simmer 2 minutes. Return eggplant, toss gently to coat, and simmer 2 minutes until it absorbs sauce.
6. 6.Transfer to a serving plate and serve with warm rice.