If you’ve ever wondered how to make eggplant taste like it’s having the best time of its life, then you, my friend, have just discovered the magic of spicy eggplant adobo. This dish is a Filipino twist on the classic adobo—one of the nation’s most beloved recipes—but with a spicy, tangy kick that’ll make you rethink everything you thought you knew about vegetables.
I’m going to be honest with you. Growing up, eggplant was that vegetable you would see on the table and immediately think, Oh great, here comes the vegetable my parents will try to force on me. But once I had spicy eggplant adobo, it was a total game changer. This dish transformed eggplant from meh to wow, and it quickly became a family favourite, right up there with chicken adobo and lumpia.
The Ultimate Combination: Eggplant and Adobo Sauce
So, what makes spicy eggplant adobo so irresistible? Well, first off, eggplant isn’t just any vegetable (technically a fruit, but who’s counting?). It’s like the sponge of the vegetable world—soaking up all the flavours in the adobo sauce like it’s its life’s mission. The combination of soy sauce, vinegar, garlic, and sugar creates a flavour-packed marinade that makes this dish sing.
But let’s talk about the heat. Oh, yes. If you’re one of those people who puts extra hot sauce on everything, spicy eggplant adobo will be your new best friend. The bird’s eye chillies (aka Thai chillies) give it that fiery punch that has you questioning why you didn’t discover this dish sooner. And don’t be fooled—these little chillies pack serious heat, about 10 to 20 times hotter than a regular jalapeño. If you’re someone who avoids anything spicy (hi, fellow mild-food-lovers), you can adjust the heat by removing the seeds or leaving the chillies whole. Or—hear me out—skip the chillies altogether, and you’ve got yourself a mild, yet equally delicious, eggplant adobo.
The Eggplant (Or Should I Say “Fruit”?) That Could
When it comes to spicy eggplant adobo, the eggplant itself takes centre stage. But not just any eggplant will do. If you want the best of the best, go for Asian eggplants. Why? They’re like the supermodels of the vegetable world—long, slender, and sleek. Plus, they have thinner skin and are way less bitter than your regular globe eggplant, which can be a bit too intense for some people’s tastes. Japanese eggplants are particularly sweet and mild, so they work wonderfully in adobo dishes. If you can’t find them, Chinese eggplants will also do the trick. But once you’ve tasted it made with the right eggplant, you’ll never go back to those big, tough Western ones again.
The Sizzle and Simmer: Cooking Your Spicy Eggplant Adobo
Making spicy eggplant adobo is easier than finding a parking spot in a small Filipino restaurant on a Sunday (trust me, I know the struggle). The process starts with pan-frying the eggplants, giving them a beautiful golden crisp on the outside. This step is important because it adds a texture contrast to the tender, flavour-infused insides. After they’re nice and crispy, you let them soak in the adobo sauce and simmer until they’re tender, juicy, and begging to be served.
The Adobo Sauce: Where All the Magic Happens
So, what’s the secret to that delicious adobo sauce? Well, it’s that perfect balance of soy sauce, garlic, vinegar, and sugar. This combo creates that sweet-salty, tangy goodness that makes adobo so universally loved. Personally, I use coconut vinegar for its milder, slightly sweeter taste, which works wonders with the heat of the chillies. But you can also use rice vinegar or apple cider vinegar—whatever’s in your pantry will still do the job.
And let’s not forget the bay leaves, which add that subtle floral fragrance. It’s like a little hint of mystery in every bite. If only the eggplant could talk, right?
What to Serve With Spicy Eggplant Adobo
Now, if you’re anything like me (a Filipina living in Canada who has mastered the art of over-serving rice at every meal), then you know what I’m going to say: rice. Steamed rice is the classic partner in crime for any adobo dish, and it’s no different here. The rice soaks up all that luscious, spicy adobo sauce like it was made for it. And trust me, it will.
But if you’re looking for a change (and if you’re not completely obsessed with rice, which is, frankly, a crime), you can always try cauliflower rice. Yes, yes, I know—it’s not the same, but it’s a good low-carb option if you’re trying to balance out all that flavour with a bit of restraint.
Final Thoughts: A Dish Full of Flavour and Heart
Spicy eggplant adobo is the perfect dish to add a little excitement to your weeknight dinner rotation. It’s easy to make, packed with bold flavours, and, if you’re brave enough, it’ll light your taste buds on fire (in a good way, of course). And if you happen to be in Australia or Canada (like me), this is the kind of dish that’ll make you feel at home—whether it’s a sunny Aussie evening or a chilly Canadian night.
So, grab those eggplants, fire up that stove, and get ready to enjoy a dish that’s as bold, comforting, and spicy as you are. Happy cooking!
Adobong Talong (Spicy Eggplant Adobo)
Ingredients
Eggplant & Chillies
- 4-5 pieces of Asian eggplants cut into 2 inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon pepper cracked or ground
- 1 tablespoon brown sugar
- 2 red birds eye (Thai) chillies
For cooking
- 4 tablespoons cooking oil plus more if needed
- 1 small onion diced
- 6 cloves garlic minced
- ¼ cup soy sauce 60ml
- ⅓ cup coconut vinegar 80ml
- 1 tablespoon brown sugar heaped
- 2 dried bay leaves
- ½ teaspoon pepper cracked or ground
- 1 teaspoon of dried garlic garnish
Instructions
Prepare the eggplant & chilli
- Using a chopping board and sharp knife, chop the green stem off. Then cut the eggplant into quarters lengthwise. Then cut each quarter into 2 inch length pieces.
- Place eggplant pieces into a bowl.
- Add ½ teaspoon salt, ½ teaspoon pepper and 1 tablespoon sugar. Then toss to combine. Set aside for 20 minutes.
- Using a chopping board, roll the chillies to release the seeds inside. Then thinly slice the chillies. (If you don’t want the dish to be too spicy, keep the chillies whole).
- After 20 minutes, place the eggplants on some clean paper towel and pat the eggplant dry to take away any moisture that the salt has drawn out. Set aside.
Cooking Method
- Heat 2 tablespoons of oil in a pan.
- Working in batches (and adding more oil if needed), cook eggplant in the heated pan until lightly browned, about 3 minutes per side. Transfer to a plate with some clean paper towel to absorb excess oils and set aside.
- Heat the remaining oil (2 tablespoons) in the same pan.
- Add onions and garlic. Saute for 1-2 minutes until fragrant.
- Add chillies and saute for 1 minute.
- Add soy sauce, vinegar, dried bay leaves, 1 tablespoon sugar and ½ teaspoon pepper.
- Turn the heat up to high and bring to a boil. Then turn the heat down to a simmer.
- Return the eggplants back into the pan and simmer for 20 minutes or until the eggplants are tender and the sauce reduced.
- Turn the heat off.
- Transfer eggplants onto a serving plate and sprinkle dried garlic all over.
Notes
- For best results, use the Asian eggplant variety such as Chinese or Japanese eggplants. These types of eggplants have a milder flavour and are not bitter like the American globe eggplants that are commonly seen at most western grocery stores.
- Bird’s eye chillies are quite spicy. Therefore, if you don’t like very spicy dishes, you can do one of the 3 following things to take away some of the heat. You can either keep the chillies as a whole, or remove the seeds before slicing them. Alternatively, you can eliminate the chillies altogether from the recipe for a non-spicy dish.
- As eggplants easily soak up flavours, I highly recommend using only regular all purpose soy sauce or gluten-free soy sauce for this recipe. Gluten-free soy sauces that I regularly use are Kikkoman Gluten-Free Soy Sauce and San-J Tamari Gluten-Free Soy Sauce.
- It is important to note that a milder and sweeter tasting vinegar like coconut vinegar will work best for this recipe. You can also use rice vinegar or apple cider vinegar. While it is ok to use regular white vinegar, you will get a more tangy flavour with white vinegar.
- If you’re craving for some meat with this dish, you can also add a bit of ground pork (100g) as an option. After browning the eggplants, heat some oil in the same pan and add the pork. Break up the pork into smaller pieces with your cooking utensil. Season with a bit of kosher salt and let it cook undisturbed (until deeply browned underneath) for about 5 minutes. Transfer to a plate and set aside. Then continue with the recipe as above.