{"id":7058266,"date":"2026-09-06T07:06:00","date_gmt":"2026-09-06T07:06:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/adobong-talong-eggplant-adobo-recipe\/"},"modified":"2026-09-06T07:06:00","modified_gmt":"2026-09-06T07:06:00","slug":"adobong-talong-eggplant-adobo-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7058266","title":{"rendered":"Adobong Talong (Eggplant Adobo Recipe)"},"content":{"rendered":" \r\n<br><div><style><![CDATA[\n\n\t#savetherecipe {\n\t\tmin-height: 350px; \/* Added to improve CLS *\/\n\t}\n\n\t@media screen and (min-width:537px) {\n\t\t#savetherecipe {\n\t\t\tmin-height: 271px; \/* Responsive adjustment to improve CLS *\/\n\t\t}\n\t}\n\n\n\t#savetherecipe form.seva-form.formkit-form .formkit-field:nth-child(2),\n\t#savetherecipe form.seva-form.formkit-form .formkit-field:nth-child(3) {\n\t\tdisplay: none;\n\t}\n\t#savetherecipe .formkit-form {\n\t\tborder: none !important;\n\t}\n\t#savetherecipe .formkit-form .formkit-header h2, #savetherecipe .formkit-form p {\n\t\ttext-align: left;\n\t}\n\t#savetherecipe .formkit-form .formkit-header {\n\t\tmargin-bottom: 0 !important;\n\t}\n\t#savetherecipe .formkit-form .formkit-header h2 {\n\t\tfont-size: 30px !important;\n\t\tmargin: 10px 0 !important;\n\t}\n\t#savetherecipe .formkit-form .formkit-subheader {\n\t\tmargin-top: 0 !important;\n\t}\n\t#savetherecipe .formkit-form .formkit-subheader p {\n\t\tfont-size: 14px !important\n\t}\n\t#savetherecipe .formkit-form .seva-fields.formkit-fields .formkit-field {\n\t\tflex: 70% !important;\n\t\tmargin-right: 15px !important;\n\t\twidth: 70%;\n\t} \n\t#savetherecipe .formkit-form .seva-fields.formkit-fields button {\n\t\tflex: 20% !important;\n\t\twidth: 20%;\n\t\tflex: 11% !important;\n\t\tbackground-color: #314089 !important;\n\t\ttext-decoration: none;\n\t\tcolor: #fff !important;\n\t\theight: 46px;\n\t} \n\t#savetherecipe .formkit-form .seva-fields.formkit-fields button > * {\n\t\ttransition: unset !important\n\t}\n\t#savetherecipe .formkit-form .seva-fields.formkit-fields button:hover {\n\t\tbackground-color: #000 !important;\n\t\tcolor: #314089 !important;\n\t}\n\t#savetherecipe .formkit-form .formkit-guarantee {\n\t\tdisplay: none\n\t}\n\t@media (max-width: 555px){\n\t\t#savetherecipe .formkit-form .seva-fields.formkit-fields button {\n\t\t\tflex: 25% !important;\n\t\t} \n\t}\n\t@media (max-width: 434px) {\n\t\t#savetherecipe .formkit-form .seva-fields.formkit-fields {\n\t\t\tdisplay: grid !important\n\t\t} \n\t\t#savetherecipe .formkit-form .seva-fields.formkit-fields .formkit-field {\n\t\t\tflex: 100% !important;\n\t\t\twidth: 100%;\n\t\t\tmargin-right: 0 !important;\n\t\t\tmin-width: auto;\n\t\t}\n\t\t#savetherecipe .formkit-form .seva-fields.formkit-fields button {\n\t\t\twidth: 100%;\n\t\t\tflex: 100% !important;\n\t\t\tmin-width: auto;\n\t\t}\n\n\t}\n]]><\/style>\n\n\n\n\n\n<p class=\"wp-block-paragraph\">Adobong Talong or eggplant adobo is adobo made with eggplant instead of meat, and it took me years to come around to it. I grew up wanting my <a href=\"https:\/\/panlasangpinoy.com\/filipino-food-pork-adobo-recipe\/\">pork adobo<\/a> as plain as possible, just the meat and plenty of garlic, and I stayed away from any version with something extra in the pot. I changed my mind after I started trying more regional Filipino dishes and saw how many ingredients we cook adobo style. Eggplant surprised me because it takes in the sauce quickly, so a small amount of soy sauce and vinegar goes a long way.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-perfmatters-preload=\"\" decoding=\"async\" width=\"1500\" height=\"956\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe.jpg\" alt=\"Adobong talong recipe\" class=\"wp-image-97510\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe.jpg 1500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-500x319.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-1024x653.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-800x510.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-94x60.jpg 94w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-750x478.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-730x465.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-540x344.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-141x90.jpg 141w\" sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\" fetchpriority=\"high\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I fry the pieces before the sauce goes in. Frying keeps them whole, gives them some color, and cooks them most of the way through so they only need a short time in the sauce at the end. The long Chinese eggplants I buy for <a href=\"https:\/\/panlasangpinoy.com\/filipino-vegetable-food-eggplant-omelet-tortang-talong-recipe\/\">tortang talong<\/a> are the same ones I use here.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the vinegar in and then leave the pan alone for a full minute. Stirring it right away leaves a sharp raw taste that stays in the finished dish, and that short boil cooks it off. I do this in every adobo I make, whether there is meat in the pot or not.<\/p>\n\n\n\n<h2 id=\"h-what-is-adobong-talong\" class=\"wp-block-heading\">What is Adobong Talong?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Adobo is a cooking method before it is any one dish. Anything simmered in vinegar, soy sauce, garlic, bay leaves, and black pepper can be cooked adobo style, and talong is the Filipino word for eggplant. Together, they make an inexpensive meatless adobo that cooks quickly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No province claims Eggplant Adobo as its own. It is cooked all over the country and belongs to the same group of everyday vegetable dishes as <a href=\"https:\/\/panlasangpinoy.com\/adobong-kangkong\/\">adobong kangkong<\/a> and <a href=\"https:\/\/panlasangpinoy.com\/adobong-sitaw-string-bean-recipe\/\">adobong sitaw<\/a>. The name comes from the Spanish word <em>adobar<\/em>, but Filipinos were already cooking with vinegar long before the Spanish arrived.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1038\" height=\"1500\" alt=\"Adobong talong\" class=\"wp-image-97511 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong.jpg 1038w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-346x500.jpg 346w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-709x1024.jpg 709w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-800x1156.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-42x60.jpg 42w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-750x1084.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-730x1055.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-540x780.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-141x204.jpg 141w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The difference of Adobong Talong from <a href=\"https:\/\/panlasangpinoy.com\/filipino-chicken-adobo-recipe\/\">chicken adobo<\/a> is timing. Meat needs a long simmer before it turns tender, so the sauce and the protein cook together. Eggplant is done in minutes, so the sauce has to be finished first and the talong goes back in only at the end. I usually see it served as a side next to a fried or grilled main, with someone spooning the extra sauce over their rice.<\/p>\n\n\n\n<h2 id=\"h-ingredients\" class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Eggplant Adobo Ingredients\" class=\"wp-image-97553 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-1024x683.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-1024x683.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-500x334.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-800x534.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-90x60.jpg 90w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-750x501.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-730x487.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-540x360.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients-141x94.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-Adobo-Ingredients.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/panlasangpinoy.com\/what-is-eggplant\/\">Chinese eggplant<\/a> \u2013 The long, thin kind. Thinner skin and fewer seeds than globe eggplant, and the pieces hold their shape better once the sauce is on them.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Adobong Talong Ingredients\" class=\"wp-image-97552 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-1024x683.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-1024x683.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-500x334.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-800x534.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-90x60.jpg 90w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-750x501.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-730x487.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-540x360.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1-141x94.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Ingredients-1.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cooking oil<\/strong> \u2013 Enough to shallow fry in batches. Hold back a tablespoon for the garlic later.<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/filipino-vinegar-a-home-cooks-guide\/\">Cane vinegar<\/a> \u2013 Milder and slightly sweeter than distilled white vinegar, so the sauce does not turn harsh with this amount.<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/soy-sauce\/\">Soy sauce<\/a> \u2013 Filipino soy sauce is thin and salty. Taste the sauce before the eggplant goes in, since brands are not all the same.<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/what-is-garlic\/\">Garlic<\/a> \u2013 Chopped rather than crushed. Chopped pieces brown evenly in the half minute they get in the pan.<\/li>\n\n\n\n<li><strong>Brown sugar<\/strong> \u2013 About a teaspoon. It rounds off the vinegar and is not there to make the dish sweet.<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/what-are-bay-leaves\/\">Dried bay leaves<\/a> \u2013 Two. They go in with the soy sauce so they have time in the liquid before it reduces.<\/li>\n\n\n\n<li><strong>Cracked black pepper<\/strong> \u2013 Cracked, not ground. You want to see the pieces in the finished sauce.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Cane vinegar works best for me here because the sourness is milder and does not overpower the eggplant. The flavor can vary a little from one brand to another, so I taste the sauce before adding more. Distilled white vinegar also works, but I start with a little less because it can taste sharper.<\/p>\n\n\n\n<div class=\"featured-content block-advice\" id=\"acf-helper-block_e48d16526e9529780489ef53f022543a\">\n\n\t<div class=\"wrap\">\n\n\t\t<div class=\"section-content\">\n\n\t\n\t<h2 class=\"section-title\">\n\n\n\t\n\t\tVanjo\u2019s Advice\n\t\n\n\t<\/h2>\n\n<div class=\"section-description\">\n\n\t\n<ul>\n<li><strong>Cut the pieces big.<\/strong> Three-inch lengths split in half lengthwise give you flat sides that brown well. Small cubes fall apart during the toss at the end.<!-- \/wp:post-content --><!-- wp:paragraph --><\/li>\n<li><strong>Fry in batches.<\/strong> A crowded pan steams the eggplant instead of browning it. I use a wide pan and do two rounds rather than pushing everything in at once.<!-- \/wp:paragraph --><!-- wp:paragraph --><\/li>\n<li><strong>Pat the pieces dry before they go into the oil.<\/strong> Wet surfaces spatter in hot oil, and that is worth watching if you soaked the cut talong in salted water to keep it from browning while you prepped.<!-- \/wp:paragraph --><!-- wp:paragraph --><\/li>\n<li><strong>Taste the sauce before the eggplant goes back in.<\/strong> Once it is in, it takes on whatever you have made. Adjust the salt and the sugar while the sauce is still on its own.<!-- \/wp:paragraph --><!-- wp:paragraph --><\/li>\n<li><strong>Toss, do not stir.<\/strong> Slide a spoon under the pieces and turn them over. Stirring can break apart the pieces you just fried.<!-- \/wp:paragraph --><!-- wp:paragraph --><\/li>\n<li><strong>Add pork if you want this as a main dish.<\/strong> Cook a small amount of sliced pork belly with the garlic before the liquid goes in, the way I do it in <a href=\"https:\/\/panlasangpinoy.com\/adobong-okra-with-pork-recipe\/\">adobong okra with pork<\/a>.<!-- \/wp:paragraph --><!-- wp:paragraph --><\/li>\n<li><strong>Keep some sauce in the pan.<\/strong> The sauce reduces fast, so turn off the heat while there is still enough to spoon over rice. It is the same with my <a href=\"https:\/\/panlasangpinoy.com\/bok-choy-adobo-pechay-recipe\/\">bok choy adobo<\/a>.<!-- \/wp:paragraph --><\/li>\n<\/ul>\n\n<\/div>\n<\/div>\n\t<\/div>\n\n<\/div>\n\n\n\n\n<div class=\"featured-content icon-svg icon-check\" id=\"acf-helper-block_d41da9c6ac6abea7e87930fc16b4fe39\">\n\n\t<div class=\"wrap\">\n\n\t\t<p>\n\n\t\n\t<h2 class=\"section-title\">\n\n\n\t\n\t\tHow to Cook Adobong Talong\n\t\n\n\t<\/h2>\n\n\n<\/p>\n\t<\/div>\n\n<\/div>\n\n\n\n\n<p class=\"wp-block-paragraph\">Fry the eggplant first and set it aside. Build the sauce in the same pan, then return the pieces at the very end so they spend only a couple of minutes in the liquid.<\/p>\n\n\n\n\n\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"273\" alt=\"Adobong Talong Step 1A\" class=\"wp-image-97522 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-1024x273.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-1024x273.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-500x133.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-800x213.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-225x60.jpg 225w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-750x200.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-730x195.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-540x144.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A-141x38.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1A.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Remove the stems from the eggplants. Slice each one into 3-inch pieces, then cut each piece in half lengthwise.<\/li>\n\n\n\n<li>Heat 4 tablespoons of cooking oil in a pan over medium heat.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"273\" alt=\"Adobong Talong Step 1B\" class=\"wp-image-97523 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-1024x273.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-1024x273.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-500x133.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-800x213.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-225x60.jpg 225w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-750x200.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-730x195.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-540x144.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B-141x38.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-1B.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ol class=\"wp-block-list continue-count\">\n<li>Fry the eggplant in batches for 2 to 3 minutes per side, or until lightly browned and tender.<\/li>\n\n\n\n<li>Transfer to a plate.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The talong should already be tender when it comes out of the pan.<\/strong> It gets two more minutes in the sauce later, and that is not enough time to soften anything that is still firm. I fry it first for the same reason in my <a href=\"https:\/\/panlasangpinoy.com\/binagoongang-talong\/\">binagoongang talong<\/a>.<\/p>\n\n\n\n\n\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"273\" alt=\"Adobong Talong Step 2A\" class=\"wp-image-97524 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-1024x273.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-1024x273.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-500x133.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-800x213.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-225x60.jpg 225w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-750x200.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-730x195.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-540x144.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A-141x38.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2A.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat the remaining cooking oil in the same pan. Add the garlic and saut\u00e9 for 30 seconds.<\/li>\n\n\n\n<li>Pour in the soy sauce and water. Add the cracked black pepper and dried bay leaves and let the mixture boil.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"273\" alt=\"Adobong Talong Step 2B\" class=\"wp-image-97525 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-1024x273.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-1024x273.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-500x133.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-800x213.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-225x60.jpg 225w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-750x200.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-730x195.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-540x144.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B-141x38.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-2B.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ol class=\"wp-block-list continue-count\">\n<li>Pour in the cane vinegar. Let it boil for 1 minute without stirring.<\/li>\n\n\n\n<li>Add the brown sugar and  Stir and simmer for 2 minutes.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Thirty seconds is all the garlic needs before the liquid goes in.<\/strong> Any longer and it can brown too much, which can make the sauce bitter.<\/p>\n\n\n\n\n\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"273\" alt=\"Adobong Talong Step 3\" class=\"wp-image-97526 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-1024x273.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-1024x273.jpg 1024w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-500x133.jpg 500w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-800x213.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-225x60.jpg 225w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-750x200.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-730x195.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-540x144.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3-141x38.jpg 141w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-Talong-Step-3.jpg 1500w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Return the fried eggplant to the pan. Gently toss until coated with the adobo sauce.<\/li>\n\n\n\n<li>Simmer for 2 minutes, or until the eggplant absorbs some of the sauce.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Handle the pieces as little as you can here.<\/strong> Two minutes is enough for the eggplant to take in the sauce. After the initial toss, just let the pieces simmer. Transfer to a serving plate and serve with warm rice.<\/p>\n\n\n\n<h2 id=\"h-what-to-serve-with-adobong-talong\" class=\"wp-block-heading\">What to Serve with Adobong Talong<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Steamed white rice<\/strong> \u2013 Cook enough to have some under every serving, since the sauce is meant to run into it. Here is a guide on <a href=\"https:\/\/panlasangpinoy.com\/how-to-cook-rice\/\">how to cook rice<\/a> for those of you who haven\u2019t tried it yet.<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/sinangag-recipe\/\">Sinangag<\/a> \u2013 Garlic fried rice, for when this is breakfast or lunch instead of dinner<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/filipino-food-grilled-pork-belly-inihaw-na-liempo-baboy-recipe\/\">Inihaw na Liempo<\/a> \u2013 Grilled pork belly marinated in soy sauce and calamansi<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/nilasing-na-tilapia-recipe\/\">Nilasing na Tilapia<\/a> \u2013 Fried fish marinated in wine. The crisp fish goes well with the soft eggplant<\/li>\n\n\n\n<li><a href=\"https:\/\/panlasangpinoy.com\/salted-eggs-tomato-salad\/\">Salted Eggs and Tomato Salad<\/a> \u2013 A cold, salty side that works next to almost any saucy ulam<\/li>\n<\/ul>\n\n\n\n<h2 id=\"h-storage-and-leftovers\" class=\"wp-block-heading\">Storage and Leftovers<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Adobong Talong keeps well for a few days, but the eggplant gets softer each time you reheat it.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Refrigerator<\/strong> \u2013 Let it cool completely, then store it in an airtight container for up to 3 days. I only reheat the portion I plan to eat so the eggplant does not get too soft.<\/li>\n\n\n\n<li><strong>Freezer<\/strong> \u2013 I would not freeze the finished dish because the eggplant can turn watery and mushy after thawing. If I am cooking ahead, I make the adobo sauce separately and freeze it for up to 2 months, then fry fresh talong before serving.<\/li>\n\n\n\n<li><strong>Reheating<\/strong> -Warm it gently in a pan over low heat. Add a tablespoon of water if the sauce has thickened in the fridge, then remove it from the heat as soon as everything is warmed through.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"965\" height=\"1500\" alt=\"How to cook adobong talong\" class=\"wp-image-97508 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong.jpg 965w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-322x500.jpg 322w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-659x1024.jpg 659w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-800x1244.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-39x60.jpg 39w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-750x1166.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-730x1135.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-540x839.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/How-to-cook-adobong-talong-141x219.jpg 141w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<h2 id=\"h-more-eggplant-recipes\" class=\"wp-block-heading\">More Eggplant Recipes<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Chinese eggplant<\/strong> \u2013 Japanese eggplant is the same shape and needs no adjustment. Globe eggplant works if you cut it into smaller pieces and salt them for 10 minutes, then rinse and pat them dry. The thicker skin and extra seeds carry more of the raw bitterness, and the salt draws some of it out.<\/li>\n\n\n\n<li><strong>Cane vinegar<\/strong> \u2013 White distilled vinegar or apple cider vinegar. Use 2 tablespoons instead of 3, since both taste sharper.<\/li>\n\n\n\n<li><strong>Soy sauce<\/strong> \u2013 Low sodium soy sauce works. You may need a little extra to reach the same color in the sauce.<\/li>\n\n\n\n<li><strong>Brown sugar<\/strong> \u2013 White sugar or coconut sugar, same amount. You can also leave it out if you like the sauce sharp.<\/li>\n\n\n\n<li><strong>Water<\/strong> \u2013 Coconut milk in place of the water makes a richer sauce, closer to my <a href=\"https:\/\/panlasangpinoy.com\/adobong-baboy-sa-gata-pork-adobo-in-coconut-milk\/\">adobong baboy sa gata<\/a>.<\/li>\n<\/ul>\n\n\n\n<div class=\"featured-content icon-svg icon-faq\" id=\"acf-helper-block_ab50b426d7eb696774a9f635086665fb\">\n\n\t<div class=\"wrap\">\n\n\t\t<p>\n\n\t\n\t<h2 class=\"section-title\">\n\n\n\t\n\t\tFrequently Asked Questions\n\t\n\n\t<\/h2>\n\n\n<\/p>\n\t<\/div>\n\n<\/div>\n\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><details class=\"schema-faq-section\" id=\"faq-question-1786664511638\"><summary><h3 class=\"schema-faq-question\">Can I bake or air fry the eggplant instead of frying it?<\/h3><\/summary> <p class=\"schema-faq-answer\">You can. Brush the cut pieces with oil and bake them at 425\u00b0F for about 10 minutes, or air fry at 375\u00b0F for 8 to 10 minutes, until they are tender and lightly browned. They will not have the same edges that pan frying gives you, but the dish uses far less oil this way.<\/p> <\/details> <details class=\"schema-faq-section\" id=\"faq-question-1786664523043\"><summary><h3 class=\"schema-faq-question\">Is Eggplant Adobo vegetarian?<\/h3><\/summary> <p class=\"schema-faq-answer\">As written, yes. Everything in the sauce is plant based, so nothing needs to change. Talong, kangkong, and sitaw are all good adobo options when you want to skip the meat.<\/p> <\/details> <details class=\"schema-faq-section\" id=\"faq-question-1786664533460\"><summary><h3 class=\"schema-faq-question\">Why did my Adobong Talong come out too sour?<\/h3><\/summary> <p class=\"schema-faq-answer\">Cane vinegar can vary in sharpness, and you will notice it more when there is only a small amount of sauce. Let the sauce simmer for another minute or two, then add a little more brown sugar if it is still too sour. Next time, start with 2 tablespoons of vinegar and add the third only after tasting.<\/p> <\/details> <details class=\"schema-faq-section\" id=\"faq-question-1786664545975\"><summary><h3 class=\"schema-faq-question\">Do I need to peel the eggplant?<\/h3><\/summary> <p class=\"schema-faq-answer\">No. The skin on Chinese eggplant is thin and softens as it cooks, and it is what holds each piece together in the pan. I leave it on every time.<\/p> <\/details> <\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1016\" height=\"1500\" alt=\"Eggplant adobo\" class=\"wp-image-97509 perfmatters-lazy\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo.jpg 1016w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-339x500.jpg 339w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-694x1024.jpg 694w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-800x1181.jpg 800w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-41x60.jpg 41w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-750x1107.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-730x1078.jpg 730w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-540x797.jpg 540w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Eggplant-adobo-141x208.jpg 141w\" data-sizes=\"(min-width: 1200px) 730px, (min-width: 1080px) 650px, (min-width: 1024px) 630px, (min-width: 768px) calc(100vw - 40px), calc(100vw - 20px)\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Serve it hot, while the sauce is still loose enough to run into the rice. I spoon some of it from the pan over my rice before I take any of the eggplant. Share and enjoy!<\/p>\n\n\n\u00a0<div id=\"wprm-recipe-container-97512\" class=\"wprm-recipe-container\" data-recipe-id=\"97512\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-custom-recipe-card-by-once-coupled\">\n\n<div class=\"recipe-before oc-recipe-cta-before\"><div class=\"wrap\"> <p class=\"wp-block-paragraph\">Did you make this? If you snap a photo, please be sure tag us on Instagram at <a href=\"https:\/\/www.instagram.com\/panlasangpinoy\/\" target=\"_blank\" rel=\"noreferrer noopener\">@panlasangpinoy<\/a> or hashtag <a href=\"https:\/\/www.instagram.com\/explore\/tags\/panlasangpinoy\/\" target=\"_blank\" rel=\"noreferrer noopener\">#panlasangpinoy<\/a> so we can see your creations!<\/p> <\/div><\/div>\n\n<div class=\"oc-recipe-container\">\n\n\t<header class=\"oc-recipe-header\">\n\n\t\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"750\" height=\"750\" class=\"attachment-placement-recipe size-placement-recipe entry-image perfmatters-lazy\" alt=\"Adobong talong recipe\" src=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-750x750.jpg\" srcset=\"https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-750x750.jpg 750w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-257x257.jpg 257w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-227x227.jpg 227w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-224x224.jpg 224w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-222x222.jpg 222w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-210x210.jpg 210w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-201x201.jpg 201w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-163x163.jpg 163w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-158x158.jpg 158w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-155x155.jpg 155w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-152x152.jpg 152w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-134x134.jpg 134w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-112x112.jpg 112w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-108x108.jpg 108w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-91x91.jpg 91w, https:\/\/panlasangpinoy.com\/wp-content\/uploads\/2026\/08\/Adobong-talong-recipe-500x500.jpg 500w\" data-sizes=\"(min-width: 768px) 222px, 190px\"\/><\/div>\n\n\t\t\n\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Adobong Talong (Eggplant Adobo)<\/h2>\n\n\t\t<p><span style=\"display: block;\">Adobong Talong is a Filipino eggplant dish cooked in soy sauce, cane vinegar, garlic, and bay leaves. The eggplant is fried first so it holds its shape and turns silky inside, then simmered in the adobo sauce until it soaks up the flavor. <\/span><\/p>\n\n\t\t<div class=\"oc-recipe-info\">\n\n\t\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-separate wprm-block-text-normal\"><p><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet=\"\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/p><p><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet=\"\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/p><p><span class=\"wprm-recipe-details-label wprm-block-text-normal wprm-recipe-time-label wprm-recipe-total-time-label\">Total: <\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet=\"\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/p><\/div>\n\n\t\t<\/div>\n\n    \t\n\n\t<\/header>\n\n\t<section class=\"oc-recipe-content\">\n\n\t\t\n\n\t\t\n\n\t\t\n\n\t\t<div id=\"recipe-97512-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-97512-instructions-container wprm-block-text-normal\" data-recipe=\"97512\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-97512-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Remove the stems from the eggplants. Slice each eggplant into 3-inch pieces, then cut each piece in half lengthwise.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-0\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">3 pieces Chinese eggplant<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Heat 4 tablespoons of cooking oil in a pan over medium heat.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-1\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">5 tablespoons cooking oil<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Fry the eggplant in batches for 2 to 3 minutes per side, until lightly browned and tender. Transfer to a plate.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-0\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">3 pieces Chinese eggplant<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Heat the remaining cooking oil in the same pan. Add the garlic and saut\u00e9 for 30 seconds.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-1\" data-separator=\", \" data-both-units=\"0\" style=\"margin-bottom: 5px;\">5 tablespoons cooking oil, <\/span><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-2\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">5 cloves garlic<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Pour in the soy sauce and water. Add the cracked black pepper and dried bay leaves and let the mixture boil.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-3\" data-separator=\", \" data-both-units=\"0\" style=\"margin-bottom: 5px;\">3 tablespoons soy sauce, <\/span><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-5\" data-separator=\", \" data-both-units=\"0\" style=\"margin-bottom: 5px;\">1\/4 cup water, <\/span><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-7\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">2 pieces dried bay leaves<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Pour in the cane vinegar. Let it boil for 1 minute without stirring.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-4\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">3 tablespoons cane vinegar<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Add the brown sugar . Stir and simmer for 2 minutes.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-6\" data-separator=\", \" data-both-units=\"0\" style=\"margin-bottom: 5px;\">1 teaspoon brown sugar, <\/span><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-8\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">1\/2 teaspoon cracked black pepper<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Return the fried eggplant to the pan. Gently toss until each piece is coated with the adobo sauce.<\/span><\/p><p><span class=\"wprm-recipe-instruction-ingredient wprm-recipe-instruction-ingredient-97512-0\" data-separator=\"\" data-both-units=\"0\" style=\"margin-bottom: 5px;\">3 pieces Chinese eggplant<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Simmer for 2 minutes, until the eggplant absorbs some of the sauce. Keep the stirring light so the eggplant stays whole.<\/span><\/p><\/li><li id=\"wprm-recipe-97512-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><p><span style=\"display: block;\">Transfer to a serving plate. Serve with warm rice. Share and enjoy!<\/span><\/p><\/li><\/ul><\/div><\/div>\n\n\t\t<div id=\"recipe-97512-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><strong>Eggplant choice<\/strong> \u2013 Chinese eggplant has thin skin and fewer seeds, so it cooks quickly and turns soft and creamy. Filipino long eggplant, or talong, works just as well.<\/span>\n<span style=\"display: block;\"><strong>Salt the cut eggplant<\/strong> \u2013 Sprinkle the sliced eggplant with salt and let it sit for 10 minutes. Pat it dry before frying so it does not take in as much oil.<\/span>\n<span style=\"display: block;\"><strong>Vinegar<\/strong> \u2013 Cane vinegar works well here because it is not too sharp. You can also use coconut vinegar or white vinegar, but white vinegar will give you the strongest sourness.<\/span>\n<span style=\"display: block;\"><strong>Scaling<\/strong> \u2013 If you double the recipe, fry the eggplant in batches so it browns properly. Keep the vinegar and soy sauce at the same 1:1 ratio.<\/span><\/div><\/div>\n\n\t\t<div id=\"recipe-97512-nutrition\" class=\"wprm-nutrition-label-shortcode-container\"><h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition Information<\/h3><p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">177<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (9%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (1%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (4%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">18<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (28%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (5%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">11<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">756<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (32%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">57<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (2%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (2%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (1%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">34<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (1%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (1%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">18<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (2%)<\/span><\/span><span style=\"color: #777777\"> <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><span class=\"wprm-nutrition-label-text-nutrition-daily\" style=\"color: #333333\"> (6%)<\/span><\/span><\/p><\/div>\n\n\t\t\n\n\t\t<p><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">\u00a9 copyright: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Vanjo Merano<\/span><\/p>\n\n\t\t\n\n\t<\/section>\n\n\t<footer class=\"oc-recipe-footer\">\n\n\t\t<div class=\"recipe-after oc-recipe-cta-after\"><div class=\"wrap\">\n<h2 class=\"wp-block-heading\" id=\"h-did-you-make-this\">Did you make this?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Tag <a href=\"https:\/\/www.instagram.com\/panlasangpinoy\/\">@PanlasangPinoy<\/a> on Instagram and be sure to leave a 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I grew up wanting my pork adobo as plain as possible, just the meat and plenty of garlic, and I stayed away from any version with something extra in the pot. I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7058267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126129,220414,163439,90,220415,113342],"tags":[55237,138105,37941,5521,163441],"dealstore":[],"offerexpiration":[],"class_list":["post-7058266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-adobo","category-adobo-recipes","category-eggplant","category-recipes","category-talong","category-vegetable-recipes","tag-adobo","tag-adobong","tag-eggplant","tag-recipe","tag-talong"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Adobong Talong (Eggplant Adobo Recipe) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7058266\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Adobong Talong (Eggplant Adobo Recipe) - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Adobong Talong or eggplant adobo is adobo made with eggplant instead of meat, and it took me years to come around to it. 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