This Adobong Talong (Eggplant Adobo) Recipe Will Make You Love Eggplant

Yes, you can recreate the luscious and savory taste of the original chicken/pork adobo.

The mysterious eggplant may not be on Americans’ list of prized vegetables, but the purple-hued ingredient is an essential to make the best comfort food favorites, salads, and appetizers from around the world. From the corners of Asia to some parts of Europe, eggplant is the centerpiece of deep-flavored dishes like the Hongshao Qiezi (Red-Cooked Eggplant) from southern China, Moussaka (Eggplant Casserole) from Greece, and Escalivada Catalana of Catalan cuisine. As more American customers are opting for vegan choices, fast food and restaurant establishments are starting to introduce eggplant to their salads and replace meat in their entrées.

Eggplant has been cultivated and used widely in the Old World since at least 2000 years ago, then introduced much later to the Romans and Arabic traders. When unripe and not cooked properly, eggplant tastes bitter, rubbery, and contains chemicals that may upset the stomach. Through domestication, eggplant varieties cultivated in Asia today give sweet, nutty flavor and creamy texture when harvested at the right time and cooked properly. Most of all, eggplant is cherished for its reputation as brain food due to natural compounds that protect the cell membranes from damage. It is also rich in antioxidant compounds that promote anti-cancer properties and antiviral activities. Its juices can improve overall cardiovascular health as well as free radical protection.

A range of eggplant varieties are cultivated and prepared for certain dishes in many regions of the world. While varieties in North America and Europe are almost pear-shaped, Asia has Japanese and Chinese varieties that are relatively longer and narrower. The only difference is that Japanese eggplant exhibits deeper purple hue than the Chinese variety. These two varieties are more commonly used in Asian cuisine because both have thin skin and less seeds, making these eggplants more versatile. Whether baked, stewed, pureed, fried, or steamed, eggplant will always be delicious and extra creamy.

As you may have guessed by now, eggplant makes for a perfect adobo-style stew for when you want a simple and eggplant-centric alternative. This eggplant adobo recipe from Bon Appetit incorporates the exact flavors of Filipino adobo when the eggplant is simmered in a combination of soy sauce, vinegar, and several spices. Guaranteed that this adobo-style eggplant recipe tastes just as savory with a hint of sour but even creamier and nutty.  

INGREDIENTS

• 1 pound small Japanese eggplant
• 2 tbsp sugar, divided, add if necessary
• 1 ¼ tsp diamond crystal or ¾ tsp. Morton kosher salt, divided, add if necessary
• 1 ½ tsp freshly ground black pepper, divided
• 8 garlic cloves
• 3 tbsp coconut vinegar or unseasoned rice vinegar
• 2 tbsp soy sauce
• 2 bay leaves

INSTRUCTIONS

1. Slice 1 lb. small Japanese or Italian eggplant (about 3 pieces) into quarters lengthwise, then cut crosswise into 2-inch wide pieces. Put in a medium bowl. Mix with 1 tbsp sugar, 1 tsp diamond crystal or ½ tsp Morton kosher salt, ½ tsp freshly ground black pepper. Make sure that eggplant slices are coated evenly. Let it sit at room temperature for 20 minutes to 2 hours.
2. Peel and thinly slice 8 garlic cloves. Add 3 tbsp vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Over medium-high heat, stir constantly using a wooden spoon for 5 minutes or until golden and crisp. Using a slotted spoon, transfer garlic chips to a plate. Season with salt to taste.
3. Put 4 oz. ground pork in the same pot used for garlic chips. Break up into small pieces with wooden spoon. Season with ¼ tsp Diamond Crystal or Morton kosher salt. Let it cook undisturbed until golden brown and cooked through. Using slotted spoon, shake out excess fat and transfer to a plate.
4. Using kitchen towel, blot away any moisture from the eggplant.
5. Cook eggplant in batches in the same pot until lightly browned for about 3 minutes each side. Add more oil if necessary. Transfer to the plate with ground pork.
6. Pour 1 ½ cups water into pot and scrape up browned bits from bottom with wooden spoon. Add remaining garlic, 3 tbsp coconut vinegar or unseasoned rice vinegar, 2 tbsp soy sauce, 2 bay leaves, 1 tsp freshly ground black pepper, and remaining 1 tbsp sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover the lid, and let it simmer for 20 to 25 minutes until eggplant is tender, the skin is silky, and sauce is reduced by half. Season with salt and pepper to taste. Add sugar if desired.
7. Top the dish with garlic chips. Serve with rice while hot.

Photo by Chelsie Craig, food styling by Pearl Jones (Bon Appetit).