Adobong Talong with a Twist

Ingredients

• 4 medium-sized eggplants 4 medium-sized eggplants
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup soy sauce 1/4 cup soy sauce
• 1/4 cup vinegar 1/4 cup vinegar
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Preheat the grill or oven to 200°C (400°F).
2. 2.
   Grill or roast the eggplants until the skin is charred and the flesh is tender. Set aside to cool.
3. 3.
   Once cooled, peel off the skin of the eggplants and cut them into bite-sized pieces.
4. 4.
   In a pan, heat the cooking oil over medium heat. Sauté the garlic until fragrant.
5. 5.
   Add the onions and bell peppers to the pan and cook until they are slightly softened.
6. 6.
   Add the eggplants to the pan and stir-fry for a few minutes.
7. 7.
   In a small bowl, mix together soy sauce, vinegar, brown sugar, and chili flakes. Pour the mixture over the eggplants and stir to coat evenly.
8. 8.
   Season with salt and pepper to taste. Simmer for 5-7 minutes to allow the flavors to meld together.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Eggplants — Make sure to grill or roast the eggplants until they are tender. This will enhance their flavor and texture in the dish.

Tips & Tricks

• For a spicier version, increase the amount of chili flakes according to your preference.
• You can add a splash of calamansi juice or lime juice for a tangier flavor.
• Serve the Adobong Talong with steamed rice and a side of pickled vegetables for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Feel free to experiment with different vegetables such as mushrooms or green beans to add variety to the dish.

Serving advice

Serve the Adobong Talong hot with steamed rice. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

Arrange the eggplant pieces on a serving platter and top with the colorful bell peppers and onions. Drizzle some of the flavorful sauce over the dish for an appetizing presentation.