Adobong Gulay Recipe

  • 1 onion (thinly sliced)
  • 3 cloves garlic (finely chopped)
  • 1 tsp white peppercorn
  • 2 bay leaves
  • oil for frying
  • 500g eggplant (quartered and sliced 3cm)
  • 125ml sweet soy sauce
  • 60ml vinegar
  • 1/2 tsp black pepper
  • a pinch of sugar
Adobong Gulay Recipe

  1. Heat oil in a pan then add white peppercorn and bay leaves, stir for 1 minute. Saute garlic till brown. 
  2. Then add the onion and fry until translucent. Add black pepper and sugar. Stir to mix. Then add the soy sauce and vinegar. Lower to medium heat. 
  3. Add eggplant and stir to mix. 
  4. Cover and let simmer for about 25-30 minutes or until the eggplant is soft but not mushy. Stir occasionally.
  5. Add water if dish appears dry. Serve with rice and enjoy!

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