Eggplant Adobo

This is an easy and super quick take on my chicken and pork adobo. The only difference is that this version calls for browning the eggplant first and using a 1:1 ratio of vinegar to soy sauce. Browning the eggplant adds great flavor but also ensures the eggplant does not completely fall apart and turn into mush when braising.

Print

With ImageWithout Image

Eggplant Adobo

Author

Abby Ricarte

Ingredients

• ~2 pounds of eggplant (preferably Japanese eggplant), cut into 2 inch pieces
• 1/4 cup of balsamic vinegar or apple cider vinegar or cane vinegar
• 1/4 cup of soy sauce
• 2 bay leaves
• Handful of garlic cloves, peeled
• Handful of peppercorns
• 1 cup of water
• Neutral oil (i.e., avocado, grapeseed, or vegetable)

Preparation

1. To a wok or deep pan on medium high, heat oil and fry eggplant until brown on all sides. Be careful not to crowd the pan—if there is not enough surface area, work in batches.
2. Add vinegar, soy sauce, bay leaves, garlic, peppercorns, and water with the eggplant to the pot.
3. Braise uncovered for at least 15-20 minutes or until eggplant is fork tender. 
4. Enjoy with rice.