Filipino eggplants were on sale for cheap on my last visit to the Asian market so I bought a few more pounds than usual. Half of the lot I used in my kare-kare (I will be posting the recipe tomorrow), the remaining half I divided between this adobong talong and a salad of tomatoes and salted duck eggs (will be posting that as well). This eggplant cooked adobo-style is a simple vegetable dish which readies in less than 30 minutes and has added chili peppers for extra heat. Serve it with fried fish or grilled meat of choice and you have a meal that’s sure to please. Enjoy!
Servings Author: Lalaine Manalo
▢4 tablespoons oil
▢4 medium Filipino eggplant stems trimmed and cut into 2-inch chunks
▢4 to 5 cloves garlic
▢1 Thai chili peppers minced
▢1/2 cup vinegar
▢1/4 cup soy sauce
▢salt and pepper to taste
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In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels.
In the pan, heat the remaining 1 tablespoon oil. Add garlic and chili peppers and cook, stirring regularly, until softened and aromatic. Add vinegar and soy sauce and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.