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Adobong Talong with Corned Beef

This adobong Talong with corned beef is made by eggplant, corned beef, onion, garlic, tomatoes, soy sauce, vinegar, oyster sauce, brown sugar, black pepper, oil and garnished with spring onions, chilies. This adobo talong with corned beef is made more yummier by adding coned beef into adobo talong (adobo eggplant). This savoury and umami dish is best eaten with a bed of hot steaming rice.


Eggplant is one of the best vegetables for me. It can be used in a wide range of dishes, especially as a meat alternative. I have tried using eggplant on pork dishes especially the saucy ones and all turned out great.

Eggplant is soft and tender and cooked. This texture makes is very easy to consume. My lola is one big adobo fan. She is the one who taught me most of the dishes I cook here at Yummy Kitchen. Her favorite variant of adobo is the beef adobo. Most of the adobo we prepare at home is pork adobo but when it is my lola’s birthday, we make sure to prepare a beef one. With ageing, her teeth began slowly incapable of eating chewy foods even with dentures. I found using eggplant as a meat alternative very useful in this situation. Adobong talong is already a complete dish but just like in this recipe, I added some corned beef just to complete my lola’s beef fix. So if your lolo and lola wants to enjoy some adobo but can only consume soft foods, serve some them some adobong talong today.

Enough with the teeth talks but adobong talong is truly an amazing dish. It is one way to include vegetables in your daily meals without having to sacrifice the taste. Eggplant remains being cheap and you can buy a bunch of it for a good price.

If you are curious on how to make adobong talong, read the recipe below for some easy to follow recipe guide. Happy cooking!


Making the adobong talong with corned beef is much easier than the classic meat adobo.

In this dish, the eggplant will be our main ingredient. Get the freshest eggplant you can get. There are two types of eggplant—the long violet ones and the green short ones. You can opt to use any of the two but the long violet ones are much more recommendable and will give you a greater yield. Slice your eggplant into small pieces. Since our eggplant will be soft and super tender when cooked, keeping its skin on will help remain the eggplant intact through the whole cooking process. Fry your eggplants until half-cooked. We will cook it fully later.

Sauté your aromatics and the corned beef just like how you make ginisang corned beef. This is a budget-friendly version which is why we are using corned beef. If you have extra budget, you can use any type of ground meat instead. On the otherhand, if you want a no-meat dish, simply omit the corned beef or ground meat.

Bring the eggplants back to the pan and toss to distribute the corned beef. The next steps would be adding the seasonings one by one. Do not stir it too early to prevent the raw taste of the vinegar. In this recipe, I do not use salt as the saltiness from the seasonings are already right for me. Stir it and cook the eggplant adobo until everything is set. Grab your plate and eat this yummy dish with a lot of rice!

Adobong Talong with Corned Beef

Course: Easy Meals, Vegetable Recipes




  • ½ kilo eggplant

  • 1 can (175g) corned beef or ground meat

  • 1 medium-sized onion (minced)

  • 3 cloves of garlic (minced)

  • 2 medium tomatoes

  • 3 tablespoons soy sauce

  • 2 tablespoons vinegar

  • 1 tablespoon oyster sauce

  • 1 tablespoon brown sugar

  • ¼ teaspoon black pepper

  • oil (for sauteing)

  • spring onions (for garnish)

  • chopped chilies (optional)


  • Prepare the eggplants and cut into serving pieces. Soak them in water to prevent from darkening until ready to use.
  • Heat some oil in a pan. Shallow-fry the eggplant pieces until light brown. Flip to cook the other side. Fry until half-cooked. Set aside.
  • On the same pan, add more oil. Saute the onions, garlic and tomatoes for a few minutes. Add the corned beef and saute for a few minutes.
  • Add the half-cooked eggplant back to the pan. Toss gently to combine.
  • Add the black pepper, soy sauce, vinegar, brown sugar and oyster sauce. Let it cook for 1 to 2 minutes without stirring.
  • Stir to combine and cook for another 2 to 3 minutes until the sauce is slightly reduced.
  • Transfer the adobong talong with corned beef to a serving plate and garnish with some chopped spring onions.
  • Serve the adobong talong in a bed of hot steaming rice. Enjoy!
Adobong Talong with Corned Beef

Adobong Talong with Corned Beef Recipe (TAGALOG)


  • ½ kilo talong
  • 1 lata (175g) ng corned beef o giniling na karne
  • 1 sibuyas (hiniwa ng maliliit)
  • 3 butil ng bawang (hiniwa ng maliliit)
  • 2 kamatis
  • 3 kutsara ng toyo
  • 2 kutsara ng suka
  • 1 kutsara ng oyster sauce
  • 1 kutsara ng asukal na pula
  • ¼ kutsarita ng paminta
  • mantika (pang-gisa)
  • spring onions (pang-garnish)
  • hiniwang sili (optional)


  1. Ihanda ang mga talong at hiwain sa serving pieces. Ibabad ang mga ito sa tubig para hindi mangitim.
  2. Magpainit ng mantika. Iprito ang mga talong hanggang maging light brown. Baliktarin para maluto ang kabilang side. Iprito hanggang maging half-cooked. Isantabi.
  3. Sa parehas na kawali, magdagdag ng mantika. Igisa ang sibuyas, bawang at kamatis ng ilang minuto. Ilagay ang corned beef at igisa ng ilang minuto.
  4. Ilagay ang mga talong. Haluin ng konti.
  5. Ilagay ang paminta, toyo, suka, asukal na pula at oyster sauce. Hayaan itong maluto ng 1 – 2 minuto nang hindi hinahalo.
  6. Haluin at lutuin ng 2 – 3 pang minuto hanggang maiga ng konti ang sauce.
  7. Ilipat ang adobong talong with corned beef sa isang serving plate at lagyan ng hiniwang spring onions sa ibabaw.
  8. Iserve ang adobong talong kasama ng mainit na kanin. Enjoy!
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