Vegetarian
Authentic Eggplant Adobo
This version of Authentic Eggplant Adobo is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
13 Min Prep
🔥
11 Min Cook
🍽️
4 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 mixing bowl.
5
mix 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 mins and up to 2 hours.
11
2.
12
strip and thinly shred 8 garlic cloves.
13
mix in 3 Tbsp.
14
greens oil and half of garlic to a medium Dutch oven or other heavy pot.
15
low-boil over medium-high burning up, 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; augment the 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
augment the taste with ¼ tsp.
21
Diamond Crystal or Morton kosher table salt and low-boil, 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 rinse kitchen towel and blot away any moisture the table salt has drawn out.
25
5.
26
Working in batches and adding more oil if needed, low-boil eggplant in the same pot until lightly browned, about 3 mins per side.
27
Transfer to a plate with pork.
28
6.
29
stream in 1½ cups of liquid into the pot and scrape up browned bits from the bottom with a wooden spoon.
30
mix in remaining garlic, 3 Tbsp.
31
coconut acidic solution or unseasoned rice acidic solution, 2 Tbsp.
32
soy condiment dip, 2 bay leaves, 1 tsp.
33
freshly ground black pepper, and remaining 1 Tbsp.
34
granulated sugar.
35
Bring to a low-boil, then return pork and eggplant to pot.
36
Reduce burning up to medium-low, partially put a lid on, and low-boil until eggplant is soft and silky and condiment dip is reduced by half, 20–25 mins.
37
palate and augment the taste with more table salt and pepper and mix in a little more granulated sugar if needed.
38
7.
39
Top with garlic chips and enjoy with cooked white rice.
Recipe Information
Cuisine
Filipino
Filipino
Course
Vegetarian
Vegetarian
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
11 minsTotal Time
24 minsMaster Chef
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