Filipino Eggplant (Aubergine) Adobo

Elmotoo's Note:

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

• Total Time: 55 mins
• Prep Time: 40 mins
• Cook Time: 15 mins

Ingredients:

Servings: 5

• 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:

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.

Reviews

[Hello Eater!]

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.

[Wish I Could Cook]

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!

[*Parsley*]

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 !