Eggplant Aubergine Adobo
Savor the rich, tangy, and savory flavors of Eggplant Aubergine Adobo, a delightful plant-based twist on the classic Filipino dish. This recipe features tender, golden-brown eggplants simmered in a perfectly balanced adobo sauce made with soy sauce, white vinegar, and a touch of brown sugar, creating a harmony of umami and subtle sweetness. Fragrant garlic, bay leaves, and whole black peppercorns add depth and aroma to every bite. With a quick prep time of just 15 minutes and minimal fuss, this dish is perfect for busy weeknights yet impressive enough for entertaining. Serve this comforting and flavorful adobo over fluffy steamed rice, garnished with fresh green onions for a pop of color and added freshness. Perfect for vegetarians and anyone looking to explore bold Filipino flavors, this Eggplant Aubergine Adobo will soon become a mealtime favorite.
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Recipe Information
Ingredients
- 4 medium Eggplants (aubergines)
- 0.25 cup Soy sauce
- 0.25 cup White vinegar
- 0.5 cup Water
- 1 tablespoon Brown sugar
- 6 cloves Garlic
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons Cooking oil
- 2 stalks Green onions (optional, for garnish)
- 4 cups Cooked rice (for serving)
Instructions
Slice the eggplants lengthwise into quarters or thick wedges. Set aside.
Peel and mince the garlic cloves.
In a large skillet or wok, heat the cooking oil over medium heat.
Sear the eggplant wedges until they are golden brown on all sides. Work in batches if necessary and set the eggplants aside once seared.
In the same skillet, add the minced garlic and sauté until fragrant, about 1-2 minutes.
Pour in the soy sauce, vinegar, water, and brown sugar. Stir until the sugar dissolves.
Add the bay leaves and black peppercorns to the sauce.
Return the seared eggplants to the skillet. Spoon the sauce over the eggplants to coat them evenly.
Bring the mixture to a gentle simmer, cover the skillet, and let it cook for 10-15 minutes, or until the eggplants are tender and have absorbed the flavors.
Taste the sauce and adjust seasoning if needed (e.g., add more soy sauce for saltiness or sugar for sweetness).
Remove from heat and discard the bay leaves.
Garnish with chopped green onions if desired.
Serve hot over steamed rice to enjoy this flavorful Eggplant Aubergine Adobo.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 53.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3568 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
