Filipino Eggplant (Aubergine) Adobo

Name: Filipino Eggplant (Aubergine) Adobo
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 5 serving(s)
Ingredients: 5 cups diced eggplants, cut in 1 1/2-inch cubes; 1 pinch salt (optional); 1/3 cup vegetable oil; 1/3 cup soy sauce; 1/4 cup red wine vinegar; 6 garlic cloves, minced; 1/2 teaspoon fresh ground black pepper

Submitted by Elmotoo

"I found this for the Zaar World Tour. It reminds me of my favorite dish at my favorite restaurant in Chinatown."

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photo by *Parsley*

Ready In:: 55mins
Ingredients:: 7
Serves:: 5

ingredients

5 cups diced eggplants, cut in 1 1/2-inch cubes
1 pinch salt (optional)
¹⁄₃ cup vegetable oil
¹⁄₃ cup soy sauce
¹⁄₄ cup red wine vinegar
6 garlic cloves, minced
¹⁄₂ teaspoon fresh ground black pepper

directions

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.
In a non-stick skillet, fry eggplant in oil until brown and set aside.
In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.
Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.
Serve hot.

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Reviews

I have never cooked eggplant before. I read the reviews and one said it was too salty, so I didn't put on the optional salt and used reduced sodium soy sauce. It turned out perfect! I love how it tastes - great recipe for a novice!

Philip F.
It was very good but way salty. I had to squirt some lemon to mine, probably better with calamansi. It paired nicely with tomato and shallot salad with a touch to patis and little of kosher salt. I threw in some green onion at the end to give some color and additional flavor. I will make this again but use low-sodium soy sauce.

Olay H.
So good and easy! I'm keeping this recipe in my book. I love when a good simple sauce transforms the basic eggplant into a dish that everyone wants second helpings of!

Wish I Could Cook
Yummy eggplant! I decreased to oil to about 3 tbsp and really that was plenty. I did add maybe a tsp of honey just to balance the vinegar. If you love eggplant (like I do), you'll love this. I garnished with chopped scallions. I think chopped cilantro would be a nice garnish as well. Thanx !

*Parsley*
I enjoyed this--though I must say it was better the second day when the flavors had developed more (too bad there was so little left). I did roast the eggplant rather than fry it, using significantly less oil. At first taste, I found the vinegar to be a bit harsh, but overall and excellent dish. Thanks!!!

Chef Kate