Eggplant Adobo
A vegan alternative to a popular Filipino meat dish that involves a marinade of vinegar, soy sauce, garlic, bay leaves, and black peppercorns.
Ingredients
- 5 Chinese eggplants (medium sized with ends trimmed)
- ½ cup vegetable oil (or more as needed)
- ⅓ cup vinegar
- ¼ cup soy sauce
- ¼ tsp freshly ground pepper
- 5 cloves garlic (chopped)
- 1 tsp sugar
Instructions
- Prepare the eggplants by cutting them in half lengthwise and then cutting each half into 2-inch pieces.
- Heat vegetable oil on a wok or non-stick frying pan then fry the eggplants, make sure to do it batches in batches.
- Cook the eggplants until they are brown on both sides. Add more oil as needed, then when the eggplants are done, drain them on paper towels and set aside
- Pour off excess oil from the pan then add the vinegar, soy sauce, ground pepper, garlic, and sugar and bring the mixture to a boil.
- Add the fried eggplants then lower the heat to medium. Cover the pan and cook for the mixture for 2-3 minutes or until eggplants are soft.
- Gently mix the eggplants and sauce together then turn off the heat. Leave the covered pan on the stove for couple more minutes since the eggplants will continue cooking.
- Once the eggplants are done, transfer the meal to a plate and enjoy it with some steamed rice.
Notes
Soak the sliced eggplant in salted water to minimize exposure to oxygen and keep it from browning.