Adobong Talong Recipe

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  • 53-4 eggplants, sliced
  • salt to taste
  • 1/3 cup vegetable oil
  • 1/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 6 cloves garlic, minced
  • 1/2 tsp. freshly ground black pepper


  1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
  2. In a non-stick skillet, fry eggplant in oil until brown and set aside.
  3. 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.

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