🍆 Adobong Talong
Budget-friendlySoy🩺 Diabetic-friendly
Ingredients
- 4 pc 4 medium eggplants, sliced diagonally into 1/2-inch pieces
- 4 tbsp 4 tbsp cooking oil, plus more for frying
- 5 clove 5 cloves garlic, crushed and chopped
- 1 pc 1 small onion, sliced
- 0.25 cup 1/4 cup soy sauce
- 3 tbsp 3 tbsp white vinegar
- 1 pc 1 bay leaf
- 0.5 tsp 1/2 tsp whole peppercorns, crushed
- 150 g 150g pork belly, sliced thin (optional)
- 3 pinch salt and pepper to taste
- 0.5 tsp Pepper, to taste
Instructions
- Heat oil for frying in a pan and fry the eggplant slices in batches until golden and slightly softened, about 2-3 minutes per side. Drain on paper towels and set aside.
- In a separate pan, heat 2 tbsp oil and, if using pork, sauté until browned, about 5-7 minutes.
- Add garlic and onion, and sauté until fragrant.
- Pour in soy sauce, vinegar, water, bay leaf, and peppercorns, and bring to a boil without stirring immediately.
- Simmer for 5-8 minutes until the sauce reduces slightly and, if using pork, until it becomes tender.
- Gently add the fried eggplant slices to the sauce, being careful not to break them apart.
- Simmer for another 3-5 minutes, spooning sauce over the eggplant, until well coated and flavors meld.
- Season with salt and pepper to taste, and serve hot with steamed rice.
🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.