ADOBONG TALONG
Ingredients
1 bunch young eggplant, long Asian variety, trimmed cut crosswise at 1 1/2 “ lengths
1/2 head garlic, peeled, crushed, chopped
1 tsp. crushed peppercorns
2-3 pieces bay leaf
1/3 cup soy sauce
1/4 cup white vinegar
cooking oil
Instructions
In a wok or frying pan heat generous amount of cooking oil, then stir in the garlic, crushed peppercorns and bay leaf, stir cook for a minute.
Add in the eggplant and stir cook for about 2 minutes.
Add in 2/3 to 1 cup of water, the vinegar and soy sauce, let simmer for 2 to 3 minutes at low to medium heat without stirring.
Now give a quick stir and cover the pan or wok and let cook for 5 to 8 minutes or until the liquid has turned to an oily sauce, stirring occasionally.
Serve with a lot of rice.
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