Eggplant (Aubergine) Adobo

READY IN: 30mins
Recipe by Engrossed

Pretty tasty. Strong flavor. The eggplant soaks it up! Yummy with sticky rice.

Top Review by ejadamek

I don't like eggplant. I REALLY REALLY enjoyed this recipe! The reviews that say "too sour" I could see that. If you don't like the flavor of vinegar, I would cut it a little bit - or use rice wine vinegar that is a little less sour. When I do this recipe again (which will probably be tomorrow because 4 Cups of eggplant was only about half the eggplant!) I am going to try a little hoisin too. I could see fresh ginger too as interesting variations.

The other note is that "2x2" is only two dimensions on a three dimensional object! I cut it about 1 inch thick and it kept its meatiness without being hard or tough.

Ingredients Nutrition


  1. Preheat broiler.
  2. Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
  3. Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
  4. In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
  5. Serve hot with sticky rice.

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