Filipino Eggplant Aubergine Adobo
Discover the rich and tangy flavors of Filipino Eggplant (Aubergine) Adobo, a plant-based twist on a beloved classic. This quick and easy recipe transforms tender eggplants into a savory masterpiece by simmering them in a flavorful sauce made with soy sauce, white vinegar, garlic, and aromatic bay leaves. Lightly sautéed for a golden finish, the eggplants absorb the adobo sauce's irresistible blend of umami, tang, and a hint of sweetness. Perfectly paired with steamed white rice, this comforting dish is as wholesome as it is versatile. Whether you're a fan of Filipino cuisine or exploring new global flavors, this vegan-friendly eggplant adobo is sure to become a dinnertime favorite.
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Ingredients
- 4 medium Eggplants (aubergines)
- 60 ml Soy sauce
- 45 ml White vinegar
- 120 ml Water
- 4 pieces Garlic cloves, minced
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns, cracked
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 2 pieces Green onions, chopped (optional, for garnish)
- 4 servings Cooked white rice (for serving)
Directions
Step 1
Wash the eggplants thoroughly and pat them dry. Cut them into 2-inch long pieces, then slice each piece into quarters lengthwise.
Step 2
Heat the vegetable oil in a large skillet or wok over medium heat. Add the eggplant pieces and sauté for 5-7 minutes, turning occasionally, until they are lightly browned and tender. Remove from the skillet and set aside.
Step 3
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Step 4
Add the soy sauce, vinegar, water, bay leaves, black peppercorns, and sugar to the skillet. Stir well to combine.
Step 5
Return the sautéed eggplants to the skillet, ensuring they are evenly coated in the sauce. Bring the mixture to a gentle simmer.
Step 6
Cover the skillet and let the eggplants cook for 10-12 minutes, stirring occasionally, until they are fully tender and have absorbed the savory adobo sauce.
Step 7
Taste the sauce and adjust the seasoning, if necessary, by adding a pinch more sugar or a splash of vinegar, depending on your preference.
Step 8
Turn off the heat and transfer the eggplant adobo to a serving dish. Garnish with chopped green onions, if desired.
Step 9
Serve the eggplant adobo warm with steamed white rice on the side. Enjoy this plant-based Filipino comfort dish!
Nutrition Facts
| Serving size | (941.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1143.7 |
| Total Fat 28.1g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2352.2mg | 0% |
| Total Carbohydrate 196.3g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 5.8g | |
| Protein 24.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.4mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 634.9mg | 0% |
Source of Calories