Adobong Talong Eggplant Adobo Food

ADOBONG TALONG (EGGPLANT ADOBO)

Adobong Talong (Eggplant Adobo) image

A vegetarian adobo.

Provided by Mikekey *

Time 30m

Number Of Ingredients 7

Ingredients

4 Tbsp oil
4 medium filipino (asian) eggplants, stems trimmed and cut into 2-inch chunks
4 clove garlic, minced
1 chili pepper (thai), minced
1/2 c vinegar
1/4 c soy sauce
salt and pepper, to taste

Steps:

1. 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.
2. 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.
3. Add eggplant and cook, covered, for about 4 to 5 minutes or until tender. Season with salt and pepper to taste. Serve hot.

FILIPINO EGGPLANT (AUBERGINE) ADOBO

Filipino Eggplant (Aubergine) Adobo image

I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown.

Provided by Elmotoo

Categories Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

5 cups diced eggplants, cut in 1 1/2-inch cubes
1 pinch salt (optional)
1/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 garlic cloves, minced
1/2 teaspoon fresh ground black pepper

Steps:

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown and set aside.
In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
Serve hot.

Nutrition Facts : Calories 167.8, Fat 14.7, SaturatedFat 1.9, Sodium 1074.7, Carbohydrate 7.1, Fiber 3.1, Sugar 2.3, Protein 3.1

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