Eggplant Adobo has the same savory, tangy flavor you’d expect from adobo, just lighter and more vegetable-forward. This recipe keeps the taste classic, comforting, and incredibly easy so it’s the kind you’ll want to make again and again.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Eggplant: Go for Chinese or Philippine eggplants, as th at’s what’s commonly used for this version of adobo. Otherwise, you can go for thicker/larger eggplants, just be sure to cut them into much smaller chunks.
Garlic, soy sauce, brown sugar, vinegar, black pepper, bay leaf: These are the classic ingredients used for many versions of adobo that gives the eggplant its savory, slightly sweet, an tangy taste.
Green onion: To provide a pop of color and some freshness.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sear the eggplant on all sides until browned. Set aside.
Add in all the ingredients for the adobo sauce and boil to thicken slightly.
Throw in the seared eggplant and green onion to coat. Serve immediately.
Cooking Tips
Avoid overcooking the eggplant: Eggplant doesn’t take long to cook, especially when cut into smaller chunks. If you sear or simmer it longer than needed, it can risk making your adobo mushy.
Adjust the sauce consistency: If you’d like the dish to be more soupy, let it reduce/boil for less time or add additional water if the pan gets too dry.
Add spice or coconut milk: Adobo is always great when paired with a little heat, such as minced Thai chili, chili flakes, or a drizzle of chili oil. You could also add a touch of coconut milk for added richness and creaminess to finish the dish (start with a tablespoon and add more as needed).
FAQs (Frequently Asked Questions)
What is eggplant adobo?
Also known as Adobong talong in Tagalog, this is a Filipino dish where eggplant is cooked in a vinegar-soy sauce base similar to chicken or pork adobo. It highlights eggplant’s ability to absorb flavor while keeping the dish plant-forward and economical.
How do I store leftovers?
You can store leftovers for up to 3 days refrigerated in an airtight container. To reheat, simply microwave or stir-fry in a pan over medium heat with a touch of water to help loosen it up.
Can I add meat?
Definitely. Some versions like to add ground beef, pork belly, mushrooms, or tofu as ways to add extra protein into the dish.
What do you serve this with?
Steamed white rice or garlic rice, fresh salad on the side (like tomato and cucumber), and fried or boiled eggs are great pairings with this.
Eggplant Adobo (Adobong Talong)
10
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minutesEggplant Adobo has the same savory, tangy flavor you’d expect from adobo, just lighter and more vegetable-forward. This recipe keeps the taste classic, comforting, and incredibly easy so it’s the kind you’ll want to make again and again.
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Ingredients
3 tablespoons neutral oil
1 large Chinese eggplant, cut into 2-inch chunks
5 cloves garlic, minced
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dark brown sugar
1 1/2 tablespoons white vinegar
1/4 teaspoon ground black pepper
1 bayleaf
1 green onion, sliced
Directions
- In a pan, heat 2 tablespoons of oil over medium high heat. Sear the eggplants for 5 to 7 minutes until browned and lightly softened. Set aside.
- Add the last 1 tablespoon of oil in the pan (skip if your pan still has some residual oil from the eggplants). Add in the garlic and saute until golden over medium heat, 2 minutes.
- Pour in the water, soy sauce, sugar, vinegar, black pepper, and bay leaf. Mix well to combine, then bring the mixture to a boil for around 2 to 3 mins to reduce slightly.
- Add in the eggplants. Continue to cook for 30 to 60 seconds, just until the sauce coats the eggplant.
- Turn off the heat. Throw in the green onions and give one final toss. Transfer to a bowl for serving.
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