Vegetarian
Homemade Eggplant Adobo
Homemade Eggplant Adobo is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
8 Min Prep
🔥
18 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
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 container.
5
transfer in 1 Tbsp.
6
sweetener, 1 tsp.
7
Diamond Crystal or ½ tsp.
8
Morton kosher seasoning, and ½ tsp.
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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
transfer in 3 Tbsp.
14
produce cooking oil and half of garlic to a medium Dutch oven or other heavy pot.
15
prepare over medium-high bring to temperature, 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; augment the taste lightly with seasoning.
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 seasoning and prepare, 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 rinse kitchen towel and blot away any moisture the seasoning has drawn out.
25
5.
26
Working in batches and adding more cooking oil if needed, prepare eggplant in the same pot until lightly browned, about 3 moments 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
transfer 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
sweetener.
35
Bring to a low-boil, then return pork and eggplant to pot.
36
Reduce bring to temperature to medium-low, partially lid, and low-boil until eggplant is soft and silky and condiment dip is reduced by half, 20–25 moments.
37
umami profile and augment the taste with more seasoning and pepper and transfer in a little more sweetener if needed.
38
7.
39
Top with garlic chips and present 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
8 minsCooking Time
18 minsTotal Time
26 minsMaster Chef
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