Vegetarian
Traditional Eggplant Adobo Recipe
Learn how to prepare Traditional Eggplant Adobo Recipe with this simple recipe. Perfect for Vegetarian and ideal for Filipino lovers....
⏱️
16 Min Prep
🔥
14 Min Cook
🍽️
2 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
shred 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 container.
5
toss in 1 Tbsp.
6
sweetener, 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 mins and up to 2 hours.
11
2.
12
skin and thinly shred 8 garlic cloves.
13
toss in 3 Tbsp.
14
veggie cooking oil and half of garlic to a medium Dutch oven or other heavy pot.
15
mildly hot over medium-high mildly hot, stirring constantly with a wooden spoon, until light golden and crisp, about 5 mins.
16
Using a slotted spoon, transfer garlic chips to a plate; taste 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
taste with ¼ tsp.
21
Diamond Crystal or Morton kosher table salt and mildly hot, undisturbed, until deeply browned underneath, about 5 mins.
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 cooking oil if needed, mildly hot eggplant in the same pot until lightly browned, about 3 mins per side.
27
Transfer to a plate with pork.
28
6.
29
transfer 1½ cups of aqua into the pot and scrape up browned bits from the bottom with a wooden spoon.
30
toss in remaining garlic, 3 Tbsp.
31
coconut acetic liquid or unseasoned rice acetic liquid, 2 Tbsp.
32
soy gravy, 2 bay leaves, 1 tsp.
33
freshly ground black pepper, and remaining 1 Tbsp.
34
sweetener.
35
Bring to a stew, then return pork and eggplant to pot.
36
Reduce mildly hot to medium-low, partially wrap, and stew until eggplant is soft and silky and gravy is reduced by half, 20–25 mins.
37
salty profile and taste with more table salt and pepper and toss in a little more sweetener 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
30 mins
30 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
14 minsTotal Time
30 minsMaster Chef
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