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

[*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 !

[Chef Kate]

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!!!

[Jeri Roth Lande]

This was very good, but didn't make much. The eggplant really shrinks when you cook it, so I would say it makes 2-3 servings at most. Made for Veggie Swap 22