Filipino Eggplant (Aubergine) Adobo

Total Time
55mins
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.

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Ingredients

Nutrition

Directions

  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

5 5

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!

4 5

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.

5 5

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!