From the recipe collection
Adobong Talong
Eggplant browned until silky, then glazed in garlic, soy, vinegar, pepper, and bay leaves without being cooked into mush.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Salt eggplant lightly, rest 10 minutes, then pat dry. This reduces oil absorption and seasons the centre.
- Heat 2 tablespoons oil in a wide pan and brown eggplant in batches until golden but still firm. Set aside.
- Add the remaining oil and cook the garlic and onion until the onion softens and the garlic is lightly golden.
- Pour in soy sauce, vinegar, water, bay leaves, peppercorns, and sugar. Boil 2 minutes before stirring deeply.
- Return eggplant and turn gently to coat without crushing the softened pieces.
- Cover and simmer 3–5 minutes, only until eggplant is tender at the centre.
- Uncover and reduce the sauce until it lightly glazes the pieces; add a splash of water if too salty.
- Rest 5 minutes and serve with rice and optional fried garlic.