Filipino Eggplant (Aubergine) Adobo

Filipino Eggplant (Aubergine) Adobo created by Parsley

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

Ready In:
55mins
Serves:
Units:

ingredients

directions

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

@Elmotoo
Contributor
@Elmotoo
Contributor
"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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  1. Philip F.
    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!
  2. Olay H.
    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.
  3. 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!
  4. Parsley
    Filipino Eggplant (Aubergine) Adobo Created by Parsley
  5. 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 !
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