Try my savory vegan binakol or these fresh tofu wraps for more easy plant-based meals.

Why You’ll Love This Recipe

The adobong talong is a beginner-friendly eggplant recipe. You only need simple pantry ingredients to cook this dish. It comes together without any stress, and no special tools or advanced cooking skills are needed!

Eggplant is rich in fiber and antioxidants. It helps digestion and heart health, too. The garlic and onions also add natural immune-boosting benefits, which makes this dish a healthy option.

The Story Behind Adobong Talong

Adobong Talong is a twist on the classic Filipino adobo. It keeps the familiar vinegar-soy flavor many Filipinos grew up with but uses eggplant instead of meat. This version shows how adaptable Filipino home cooking can be.

Where Adobong Talong Comes From

Adobo was developed in the Philippines as a way to preserve food using vinegar and salt. Traditionally, it used meat or seafood. Home cooks later created vegetable versions, such as adobong talong, to accommodate different diets.

When is this Dish Typically Enjoyed?

This dish is enjoyed year-round. It’s common during Lent or meatless days. Many families also serve it as a simple everyday food.

Ingredients

Listed below are all the ingredients you will need:

• olive oil
• purple eggplant
• bay leaves
• peppercorns
• garlic
• sweet onions
• vegetable broth
• soy sauce
• oyster mushroom sauce
• white vinegar
• brown sugar

See the recipe card for quantities.

Instructions

Roast the Eggplant

1. Preheat the oven to 375°F (190°C).

2. Place the sliced eggplant chunks in a roasting pan.

3. Drizzle with half of the olive oil.

4. Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.

Prepare the Adobo Sauce

5. In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.

6. Cook for 2 minutes, stirring constantly to release the aromatics.

7. Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.

8. Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.

Combine and Finish

9. Add the roasted eggplant to the simmering adobo sauce.

10. Continue simmering for another 2 minutes until the eggplant is well coated and tender.

Serve

11. Transfer to a serving plate and serve immediately.

Substitutions & Variations

• Ingredient Swap
  Tamari works in place of soy sauce.
  Replace white vinegar with cane vinegar.
  
• Variation
  Mushrooms can be added for extra texture.
  
• Mistake to Avoid
  Do not overcook the eggplant. It can turn mushy and lose its shape.
  

Storage Tip

The eggplant becomes watery after thawing, so do not freeze it. Store leftovers in an airtight container in the fridge and enjoy within 2–3 days.

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Best Adobong Talong (Eggplant Adobo)

Adobong Talong is a simple and flavorful Filipino eggplant dish cooked in a savory, tangy adobo sauce. This meatless version is comforting, budget-friendly, and perfect with steamed rice.

Course Main Course

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 300kcal

Author Lainey

Ingredients

• 4 tablespoons olive oil divided
• 5 large purple eggplant sliced lengthwise and cut into large chunks
• 2 bay leaves
• 1 tablespoon peppercorns
• 2 garlic cloves sliced
• ½ cup sweet onions thinly sliced
• ½ cup vegetable broth
• ⅛ cup soy sauce
• 1 tablespoon oyster mushroom sauce
• 2 tablespoons white vinegar
• 2 teaspoons brown sugar

Instructions

Roast the Eggplant

• Preheat the oven to 375°F (190°C).
• Place the sliced eggplant chunks in a roasting pan.
• Drizzle with half of the olive oil.
• Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.

Prepare the Adobo Sauce

• In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.
• Cook for 2 minutes, stirring constantly to release the aromatics.
• Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.
• Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.

Combine and Finish

• Add the roasted eggplant to the simmering adobo sauce.
• Continue simmering for another 2 minutes until the eggplant is well coated and tender.

Serve

• Transfer to a serving plate and serve immediately.

Notes

• Roasting the eggplant helps it hold its shape and absorb the sauce better.
• Adjust sweetness or tang by adding a little more brown sugar or vinegar to taste.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 41g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 425mg | Potassium: 1408mg | Fiber: 18g | Sugar: 23g | Vitamin A: 149IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg

You Might Also Like:

• Ensaladang Talong
• Garlic Fried Rice
• Lumpiang Sariwa

Recipes for Every Moment

Need a quick, hearty "ulam" on a very busy weeknight? This Adobong Talong cooks fast and pairs perfectly with steamed rice!

The post Best Adobong Talong (Eggplant Adobo) appeared first on Simply Bakings.

If you love bread, make a bunch more with my French Breakfast Bread and Buttermilk Chocolate Bread recipes!

Why You’ll Love This Recipe

Crusty Walnut Rolls make delicious homemade bread with great texture. The outside gets nice and golden while the inside remains soft and light. It is also a great choice for beginners. New bakers will enjoy making these easy homemade rolls.

This recipe is vegan and dairy-free, using plant-based ingredients. The walnuts add to the rich flavor and nice texture it has. It also has great nutritional benefits. This makes the rolls not only delicious but also healthy!

Ingredients

Listed below are all the ingredients you will need:

• All-purpose flour
• Instant yeast
• Salt
• Warm water
• Chopped walnuts

See the recipe card for quantities.

Instructions

Make the Dough

1. In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.

2. Add the warm water and stir until a sticky dough forms.

Knead and Add Walnuts

3. Turn the dough out onto a lightly floured surface.

4. Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.

5. Stretch the dough out, sprinkle the chopped walnuts over the surface, then fold and knead until the walnuts are evenly distributed.

First Rise

6. Place the dough in a lightly greased bowl or container.

7. Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Shape the Rolls

8. Turn the risen dough onto a lightly floured surface and divide into 10 equal pieces.

9. Tuck the edges of each piece into the center to form balls, keeping walnuts mostly inside.

10. Place rolls on a parchment-lined baking sheet, leaving at least 3 inches (7.5 cm) between each roll.

11. Cover and let rise again in a warm place until doubled, about 45–60 minutes.

Prepare for Baking

12. When the rolls are nearly fully risen, preheat the oven to 415°F (210°C).

13. Place one oven rack in the middle and a second empty baking pan or cast-iron pan on a lower rack to heat.

14. Using a razor or very sharp knife, score a deep slash across the top of each roll.

15. Have a couple of ice cubes ready.

Bake with Steam

16. Place the rolls in the oven. Just before closing the door, toss the ice cubes into the hot lower pan to create steam.

17. Bake for 25–30 minutes, until the rolls are golden brown and firm all around.

Cool and Serve

18. Serve fresh or store at room temperature in a sealed container.

19. Remove from the oven and allow the rolls to cool completely before eating.

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Crusty Walnut Rolls

Crusty walnut rolls are golden on the outside, soft on the inside, and packed with toasted walnut flavor. Perfect for breakfast, snacking, or serving alongside soups and salads.

Course Bread, Breakfast, Side Dish, Snack

Cuisine Fusion (German-Filipino)

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rest Time 2 hours hours 15 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 10 rolls

Calories 306kcal

Author Lainey

Ingredients

• 4 cups all-purpose flour
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 1 ½ cups + 1 tablespoon warm water*
• 1 ½ cups walnuts coarsely chopped

Instructions

Make the Dough

• In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.
• Add the warm water and stir until a sticky dough forms.

Knead and Add Walnuts

• Turn the dough out onto a lightly floured surface.
• Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.
• Stretch the dough out, sprinkle the chopped walnuts over the surface, then fold and knead until the walnuts are evenly distributed.

First Rise

• Place the dough in a lightly greased bowl or container.
• Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Shape the Rolls

• Turn the risen dough onto a lightly floured surface and divide into 10 equal pieces.
• Tuck the edges of each piece into the center to form balls, keeping walnuts mostly inside.
• Place rolls on a parchment-lined baking sheet, leaving at least 3 inches (7.5 cm) between each roll.
• Cover and let rise again in a warm place until doubled, about 45–60 minutes.

Prepare for Baking

• When the rolls are nearly fully risen, preheat the oven to 415°F (210°C).
• Place one oven rack in the middle and a second empty baking pan or cast-iron pan on a lower rack to heat.
• Using a razor or very sharp knife, score a deep slash across the top of each roll.
• Have a couple of ice cubes ready.

Bake with Steam

• Place the rolls in the oven. Just before closing the door, toss the ice cubes into the hot lower pan to create steam.
• Bake for 25–30 minutes, until the rolls are golden brown and firm all around.

Cool and Serve

• Remove from the oven and allow the rolls to cool completely before eating.
• Serve fresh or store at room temperature in a sealed container.

Notes

• Water should not exceed 115°F (46°C) or it may damage the yeast.
• Water temperature affects rise time: cooler water slows fermentation but improves flavor.
• Rise time varies based on ambient temperature—warmer environments rise faster.
• Best enjoyed within 2 days of baking.

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 237mg | Potassium: 157mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 3mg

You Might Also Like:

• Quick & Easy Cinnamon Roll Bites
• Easy & Delicious Ensaymada
• Double Chocolate Loaf

Recipes for Every Moment

Don’t want to bake complicated bread? Crusty Walnut Rolls are easy to make and give you warm, bakery-style bread with a crisp crust and nutty flavor.

The post Crusty Walnut Rolls appeared first on Simply Bakings.

Listed below are all the ingredients you will need:

• Navel oranges
• Lemon
• Ginger
• Carrots

See the recipe card for quantities.

Get fresh and organic staples from Thrive Market! Newbies get 30% off + a free gift with this link!

Instructions

Peel the oranges, lemons, and ginger, cut the carrots, and discard the peels and ends. Blend everything till smooth, then pour into glasses and serve immediately.

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Best Ginger Orange Juice Recipe

This refreshing ginger orange juice combines sweet oranges, earthy carrots, zesty lemon, and warming ginger for a bright, nourishing drink. It’s a simple, homemade juice perfect for boosting your daily wellness routine.

Course Drinks

Cuisine Fusion (American-Filipino/Asian)

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 glasses

Calories 154kcal

Author Lainey

Ingredients

• 6 navel oranges
• 1 lemon
• 4 small carrots or 2 large carrots
• 1 inch ginger

Instructions

Prepare the Produce

• Wash all produce thoroughly.
• Peel the oranges and lemon. Discard the peels.
• Trim both ends of the carrots and discard.
• Peel the ginger and discard the skin.

Juice and Serve

• Process all prepared ingredients through a juicer until smooth and fully extracted.
• Pour into glasses and enjoy immediately.

Notes

• I used a Breville juicer.
• Best consumed fresh for maximum nutrients.
• If you don’t have a juicer, you can blend with a little water and strain.

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 556mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2538IU | Vitamin C: 185mg | Calcium: 134mg | Iron: 1mg

You Might Also Like:

• Mais Con Yelo
• Avocado Sago Jelly
• Moringa Smoothie

The post Best Ginger Orange Juice Recipe appeared first on Simply Bakings.

Taste creamy no-bake desserts like this with my Mini Salted Caramel Cheesecake and No-Bake Oreo Cheesecake recipes!

Why You’ll Love This Recipe

This No Bake Biscoff Cheesecake recipe is beginner-friendly and requires no baking at all. Just mix, chill, and serve. It’s perfect for hot days or when your oven is already busy.

The texture is ultra creamy and smooth. The Biscoff flavor is warm, caramel-like, and slightly spiced. It tastes bakery-quality but is easy to make at home.

While it’s an indulgent treat, Biscoff cookies contain cinnamon, which is known for its antioxidant properties. You can control the sweetness by adjusting the sugar. It’s a dessert that feels special without being complicated. Try this out!

Ingredients

Listed below are all the ingredients you will need:

• Biscoff cookies
• Unsalted butter
• Cream cheese
• Granulated sugar
• Biscoff spread
• Vanilla extract
• Heavy cream
• Dark chocolate chips
• Chocolate shavings

See the recipe card for quantities.

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Instructions

Make the Crust

1. Crush Biscoff cookies into fine crumbs and mix with melted butter.

2. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

3. Chill in the refrigerator while preparing the filling.

Prepare the Filling

4. In a mixing bowl, beat cream cheese and sugar until smooth.

5. Add Biscoff spread and vanilla extract, then mix until fully combined.

6. In a separate bowl, whip cold heavy cream to soft peaks.

7. Gently fold the whipped cream into the cream cheese mixture.

8. If using, fold in the melted chocolate chips for a chocolate twist.

Assemble the Cheesecake

9. Spread the filling over the crust in two layers.

10. For extra texture, sprinkle crushed Biscoff cookies between the layers if desired.

11. Smooth the top and refrigerate for at least 6 hours or overnight.

Make the Topping

12. Warm heavy cream and Biscoff spread together in a small saucepan or microwave until smooth.

13. Let cool slightly, then pour over the chilled cheesecake.

Garnish and Serve

14. Garnish with crushed Biscoff cookies and chocolate shavings.

15. Slice and serve chilled.

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BEST No Bake Biscoff Cheesecake

This no-bake Biscoff cheesecake delivers rich creaminess with cookie butter, a buttery spiced crust, and an optional swirl of melted chocolate. It’s an elegant, decadent dessert perfect for holidays, parties, and chocolate lovers.

Course Dessert

Cuisine Fusion (American-Filipino/Asian)

Prep Time 30 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 12 slices

Calories 698kcal

Author Lainey

Ingredients

For the Crust:

• 2 cups crushed Biscoff cookies (250 g)
• 7 tablespoons unsalted butter melted (100 g)

For the Filling:

• 16 ounces cream cheese softened (500 g)
• ½ cup granulated sugar  (100 g)
• ¾ cup Biscoff spread (200 g)
• 1 teaspoon vanilla extract (5 ml)
• ¾ cup heavy cream cold (200 ml)
• ⅔ cup dark chocolate chips melted (optional) (100 g)

For the Topping:

• ⅓ cup heavy cream (100 ml)
• 3 tablespoons Biscoff spread (50 g)
• crushed Biscoff cookies for garnish
• chocolate shavings for garnish

Instructions

Make the Crust

• Crush Biscoff cookies into fine crumbs and mix with melted butter.
• Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
• Chill in the refrigerator while preparing the filling.

Prepare the Filling

• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add Biscoff spread and vanilla extract, then mix until fully combined.
• In a separate bowl, whip cold heavy cream to soft peaks.
• Gently fold the whipped cream into the cream cheese mixture.
• If using, fold in the melted chocolate chips for a chocolate twist.

Assemble the Cheesecake

• Spread the filling over the crust in two layers.
• For extra texture, sprinkle crushed Biscoff cookies between the layers if desired.
• Smooth the top and refrigerate for at least 6 hours or overnight.

Make the Topping

• Warm heavy cream and Biscoff spread together in a small saucepan or microwave until smooth.
• Let cool slightly, then pour over the chilled cheesecake.

Garnish and Serve

• Garnish with crushed Biscoff cookies and chocolate shavings.
• Slice and serve chilled.

Notes

• For clean slices, dip a knife in hot water and wipe it dry before cutting.
• The chocolate swirl is optional but adds depth and richness.

Nutrition

Serving: 1g | Calories: 698kcal | Carbohydrates: 48g | Protein: 8g | Fat: 54g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 136mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 1029IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 0.2mg

You Might Also Like:

• Churro Cheesecake
• Ginger Lemon Cheesecake
• Oreo Pumpkin Cheesecake

Recipes for Every Moment

Hosting last minute guests and need an impressive dessert? This No Bake Biscoff Cheesecake chills beautifully, looks stunning, and requires zero baking—perfect for simple or special occasions!

The post BEST No Bake Biscoff Cheesecake appeared first on Simply Bakings.

Listed below are all the ingredients you will need:

• Green plantains
• Salt
• Vegetable oil

See the recipe card for quantities.

Instructions

Peel the plantains and slice them lengthwise into thin strips. In a skillet, heat about 2 inches of vegetable oil or olive oil until 350°F (175°C). Fry the slices in batches until golden brown and crisp, then drain on paper towels.

Sprinkle the cooked bananas with salt and set aside to cool slightly before serving in a bowl or in any food container of your choice. Enjoy!

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How to Make Perfect Crispy Plantain Chips

These crispy plantain chips are thinly sliced, perfectly fried, and lightly salted for an irresistible crunch. They’re a simple snack that stays crisp every time!

Course Appetizer, Snack

Cuisine Fusion (Latin American-Filipino)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cool Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Lainey

Ingredients

• 2 green plantains
• ½ teaspoon salt (or to taste)
• vegetable oil enough for frying

Instructions

Prepare the Plantains

• Cut off both ends of the plantains.
• Make a shallow slit along the length of each plantain skin.
• Carefully peel off the skin without cutting into the flesh.
• Slice the plantains lengthwise into thin strips using a sharp knife or mandoline slicer. Aim for uniform thickness for even cooking.

Heat the Oil

• In a large, heavy-bottomed skillet or deep fryer, add enough vegetable oil to fully submerge the plantain slices (about 2 inches deep).
• Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping in a small piece of plantain—it should sizzle immediately.

Fry the Plantains

• Carefully add a small batch of plantain slices to the hot oil. Do not overcrowd the pan.
• Fry for 2–3 minutes per side, or until golden yellow and crisp.
• Remove the chips using a slotted spoon or tongs and transfer to a paper towel-lined plate to drain excess oil.

Season and Cool

• While still hot, sprinkle the chips with salt and toss gently to coat evenly.
• Allow the chips to cool slightly to fully crisp up.

Serve

• Serve immediately and enjoy crispy homemade plantain chips.

Notes

• Use green (unripe) plantains for maximum crispiness.
• Thin, even slices are key to crunchy chips.
• Chips will continue to crisp as they cool.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 120mg | Fiber: 2g | Sugar: 8g

You Might Also Like:

• Easiest Bilo-Bilo
• Kalabasa Pancakes
• Linubihang Munggo

The post How to Make Perfect Crispy Plantain Chips appeared first on Simply Bakings.