Vegetarian
Eggplant Adobo Made Easy
Eggplant Adobo Made Easy is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
15 Min Prep
🔥
11 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 1 lb Egg Plants
- 2 tbs Sugar
- 1 tsp Salt
- 1 tsp Pepper
- 1 whole Garlic
- 3 tbs Olive Oil
- 4 oz Ground Pork
- 3 tbs Rice Vinegar
- 2 tbs Soy Sauce
- 2 Bay Leaf
Instructions
1
1.
2
cut 1 lb.
3
small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces.
4
Place in a medium dish.
5
stream in in 1 Tbsp.
6
granulated sugar, 1 tsp.
7
Diamond Crystal or ½ tsp.
8
Morton kosher table salt, and ½ tsp.
9
freshly ground black pepper.
10
Toss to evenly coat eggplant and let sit at room temperature at least 20 moments and up to 2 hours.
11
2.
12
skin and thinly cut 8 garlic cloves.
13
stream in in 3 Tbsp.
14
produce fat and half of garlic to a medium Dutch oven or other heavy pot.
15
make over medium-high scalding up, stirring constantly with a wooden spoon, until light golden and crisp, about 5 moments.
16
Using a slotted spoon, transfer garlic chips to a plate; savor lightly with table salt.
17
3.
18
Place 4 oz.
19
ground pork in same pot and break up into small pieces with wooden spoon.
20
savor with ¼ tsp.
21
Diamond Crystal or Morton kosher table salt and make, undisturbed, until deeply browned underneath, about 5 moments.
22
Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.
23
4.
24
Place eggplant on a wash kitchen towel and blot away any moisture the table salt has drawn out.
25
5.
26
Working in batches and adding more fat if needed, make eggplant in the same pot until lightly browned, about 3 moments per side.
27
Transfer to a plate with pork.
28
6.
29
stream in 1½ cups of moisture into the pot and scrape up browned bits from the bottom with a wooden spoon.
30
stream in in remaining garlic, 3 Tbsp.
31
coconut acidic solution or unseasoned rice acidic solution, 2 Tbsp.
32
soy coulis, 2 bay leaves, 1 tsp.
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freshly ground black pepper, and remaining 1 Tbsp.
34
granulated sugar.
35
Bring to a bubble gently, then return pork and eggplant to pot.
36
Reduce scalding up to medium-low, partially wrap, and bubble gently until eggplant is succulent and silky and coulis is reduced by half, 20–25 moments.
37
sharp profile and savor with more table salt and pepper and stream in in a little more granulated sugar if needed.
38
7.
39
Top with garlic chips and dish up with cooked white rice.
Recipe Information
Cuisine
Filipino
Filipino
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
26 mins
26 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
11 minsTotal Time
26 minsMaster Chef
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