Filipino Eggplant (Aubergine) Adobo

Total Time
Prep 40 mins
Cook 15 mins

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

Ingredients Nutrition


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


Most Helpful

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. May 19, 2014

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. August 10, 2012

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 June 07, 2012

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