Adobong Talong (Eggplant Adobo)

Instructions

Remove the stems from the eggplants. Slice each eggplant into 3-inch pieces, then cut each piece in half lengthwise.

Heat 4 tablespoons of cooking oil in a pan over medium heat.

Fry the eggplant in batches for 2 to 3 minutes per side, until lightly browned and tender. Transfer to a plate.

Heat the remaining cooking oil in the same pan. Add the garlic and sauté for 30 seconds.

Pour in the soy sauce and water. Add the cracked black pepper and dried bay leaves and let the mixture boil.

Pour in the cane vinegar. Let it boil for 1 minute without stirring.

Add the brown sugar . Stir and simmer for 2 minutes.

Return the fried eggplant to the pan. Gently toss until each piece is coated with the adobo sauce.

Simmer for 2 minutes, until the eggplant absorbs some of the sauce. Keep the stirring light so the eggplant stays whole.

Transfer to a serving plate. Serve with warm rice. Share and enjoy!

Dinner,Main Course,Main Dish,Side Dish