FilipinoMain course
Eggplant Adobo
This eggplant adobo brings together tender eggplant and savory ground pork in a tangy, slightly sweet sauce. The eggplant gets salted first to draw out moisture, then browned, before simmering with vinegar, soy sauce, and bay leaf until it's silky and the sauce has reduced. Crisp garlic chips are cooked separately and added at the end for texture. It's designed to be served over white rice.
42 minServes 4
Method
7 steps · 42 min total
- 01
Salt the Eggplant
Slice 1 lb of eggplant into quarters lengthwise, then cut crosswise into 2-inch pieces. Put them in a medium bowl. Add 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Toss to coat the eggplant evenly, then let it sit at room temperature for at least 20 minutes and up to 2 hours. - 02
Make Garlic Chips
Peel and thinly slice the garlic. Heat 3 tablespoons olive oil in a medium Dutch oven or heavy pot over medium-high heat. Add half of the sliced garlic and cook, stirring constantly, until it turns a light golden color and becomes crisp, about 5 minutes. Use a slotted spoon to transfer the garlic chips to a plate and season them lightly with salt.
