Eggplant (Aubergine) Adobo

"Pretty tasty. Strong flavor. The eggplant soaks it up! Yummy with sticky rice."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Engrossed photo by Engrossed
Ready In:




  • Preheat broiler.
  • Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
  • Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
  • 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.
  • Serve hot with sticky rice.

Questions & Replies

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  1. 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.<br/><br/>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.
  2. DeliciousAsItLooks
    This is the most flavorful eggplant dish I've ever had. Delicious and great texture! I decided to cut the vinegar in half and use rice vinegar instead of white vinegar. It was the perfect amount of flavor and tang for me. I served it with rice and fresh chopped cilantro.
  3. zaar junkie
    I thought I would love this dish so I doubled it. The vinegar was so strong it made the entire dish inedible. We had to chuck the entire batch and I'm so disappointed. I wonder if doubling the recipe could have ruined it? It's not something I would make again. Sorry.
  4. MsMcC
    I honestly did not expect to like this, but had to find something fast to do with my eggplant. I'm so glad I did!!!! It IS an extremely strong flavor, but I found it to be addictive, and I'm on my way to make a much bigger batch now. Thanks!!!
  5. Enjolinfam
    This is really good eggplant. :) Usually Eggplant Adobo in the Philippines is made without the vinegar, so this was a change for us. I liked the vinegar in it but thought maybe next time I'll use 1/4 cup to tone it down just a little. I think DH will really like this so once he gets back from his trip I'll make it again. Thanks!


  1. DeliciousAsItLooks
    I used 1/4 cup rice vinegar (instead of the 1/2 cup white vinegar).


I'm not as active here anymore, but you can find me playing at the new I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
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