Eggplant Adobo
Eggplant Adobo is a delightful Filipino vegetarian dish that showcases the rich flavors of eggplant in a savory sauce.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Filipino, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 1 pcs egg plants
- 2 g sugar
- 1 g salt
- 1 g peppers
- 1 pcs garlic
- 3 g olive oil
- 4 g pork
- 3 tbsp rice vinegar
- 2 ml soy sauce
- 2 pcs bay leaf
Instructions
- Cut 1 lb. of small Japanese or Italian eggplant into quarters lengthwise, then slice crosswise into 2-inch-wide pieces.
- Transfer the cut eggplant into a medium bowl.
- In the bowl, mix in 1 tablespoon of sugar, 1 teaspoon of Diamond Crystal or ½ teaspoon of Morton kosher salt, and ½ teaspoon of freshly ground black pepper.
- Gently toss the eggplant to ensure it is coated evenly.
- Allow the eggplant to rest at room temperature for at least 20 minutes, up to a maximum of 2 hours.
- Peel and finely slice 8 cloves of garlic.
- In a medium Dutch oven or heavy pot, heat 3 tablespoons of vegetable oil and half of the sliced garlic.
- Cook over medium-high heat, stirring frequently, until the garlic turns a light golden color and becomes crisp, which should take about 5 minutes.
- Using a slotted spoon, move the garlic chips to a plate and lightly season them with salt.
- Add 4 ounces of ground pork to the same pot and break it apart into smaller pieces using a wooden spoon.
- Sprinkle the pork with ¼ teaspoon of Diamond Crystal or Morton kosher salt.
- Cook the pork without stirring until it is deeply browned on the bottom, which will take approximately 5 minutes.
- With a slotted spoon, transfer the browned pork to another plate, leaving the rendered fat in the pot.
- Lay the eggplant on a clean kitchen towel and pat it dry to remove excess moisture.
- In batches, cook the eggplant in the same pot until it is lightly browned, roughly 3 minutes per side.
- Move the browned eggplant to the plate with the pork.
- Add 1½ cups of water to the pot and use a wooden spoon to scrape up any browned bits from the bottom.
- Incorporate the remaining garlic, 3 tablespoons of coconut vinegar or unseasoned rice vinegar, 2 tablespoons of soy sauce, 2 bay leaves, 1 teaspoon of freshly ground black pepper, and 1 tablespoon of sugar into the pot.
- Bring the contents to a simmer.
- Return the pork and eggplant back into the pot.
- Lower the heat to medium-low, partially cover the pot, and let it simmer until the eggplant is tender and silky, and the sauce has reduced by half, which should take about 20 to 25 minutes.
- Taste the mixture and adjust the seasoning with additional salt, pepper, or sugar as necessary.
- Garnish with the garlic chips and serve alongside cooked white rice.