Eggplant Adobo (Adobong Talong Recipe)

Eggplant adobo is a vegan and healthy version of classic Filipino adobo. Low sodium soy sauce and vinegar, plus the traditional Filipino seasonings, transforms eggplant into a restaurant-worthy adobo dish.

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Course: Dinner, Entree, Main Course, Side Dish, Ulam

Cuisine: Filipino

Keyword: adobo, bay leaf, eggplant, Japanese eggplant, soy sauce, talong

Servings: 3 people

Calories: 178kcal

Equipment

Braiser Pan or Pot
mixing spatula
plate

Ingredients

2 large Japanese Eggplant sliced into 4" long slices then in halves
¼ cup Shallots chopped
4 Garlic Cloves Use fresh garlic; minced
3 Bay Leaves
2 tsp peppercorns If you don't like peppercorns sub sprinkling black pepper
1 tbsp Brown Sugar
4 tbsp Low Sodium Soy Sauce
2 ½ tbsp White Distilled Vinegar
3 tbsp water
1 tsp cornstarch mixed with 1 1/2 tsp water make a slurry
2 tbsp Oil

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Instructions

Wash the Japanese eggplant and trim off the ends. Then, slice the eggplant into 4-inch long pieces, then into half.
2 large Japanese Eggplant
Heat a braiser pan or pot over medium heat. Once the pan is hot, add oil.
2 tbsp Oil
Sauté the chopped shallots and minced garlic in the pan for few seconds, push the shallots and garlic to the sides of the pan, then add the eggplant. Be sure to add the eggplant flat and spread through the pan so it can be seared on each side. Do not move the eggplant.
¼ cup Shallots, 4 Garlic Cloves
Let the eggplant begin to sear and get nicely browned and flip the eggplant to complete the other side. They will become softened and brownish.
Remove the eggplant from the pan onto a separate plate when they are cooked, but still retaining their shape. Set aside.
Now make the sauce by adding in the peppercorns, sugar, and the bay leaves to the pan.
2 tsp peppercorns, 1 tbsp Brown Sugar, 3 Bay Leaves
Pour in the soy sauce, water, and vinegar. Stir the ingredients thoroughly to ensure even distribution of the seasonings and simmer for one minute.
4 tbsp Low Sodium Soy Sauce, 2 ½ tbsp White Distilled Vinegar, 3 tbsp water
In a small bowl, dissolve the cornstarch in the water to create a slurry. Pour the cornstarch slurry into the pan and stir gently.
1 tsp cornstarch mixed with 1 1/2 tsp water
Allow the mixture to come to a high simmer for one minute only. The sauce will slightly thicken.
Then, reduce the heat to low, and add back the eggplant gently. Incorporate the eggplant for one minute in the heat of the sauce and that's it.
Your delicious adobo eggplant recipe is now ready to be enjoyed as a flavorful and satisfying ulam! Serve it immediately, hot with steamed rice.