Filipino Eggplant Aubergine Adobo
Discover the rich and tangy flavors of Filipino Eggplant (Aubergine) Adobo, a plant-based twist on a beloved classic. This quick and easy recipe transforms tender eggplants into a savory masterpiece by simmering them in a flavorful sauce made with soy sauce, white vinegar, garlic, and aromatic bay leaves. Lightly sautéed for a golden finish, the eggplants absorb the adobo sauce's irresistible blend of umami, tang, and a hint of sweetness. Perfectly paired with steamed white rice, this comforting dish is as wholesome as it is versatile. Whether you're a fan of Filipino cuisine or exploring new global flavors, this vegan-friendly eggplant adobo is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 4 medium Eggplants (aubergines)
- 60 ml Soy sauce
- 45 ml White vinegar
- 120 ml Water
- 4 pieces Garlic cloves, minced
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns, cracked
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 2 pieces Green onions, chopped (optional, for garnish)
- 4 servings Cooked white rice (for serving)
Instructions
Wash the eggplants thoroughly and pat them dry. Cut them into 2-inch long pieces, then slice each piece into quarters lengthwise.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the eggplant pieces and sauté for 5-7 minutes, turning occasionally, until they are lightly browned and tender. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Add the soy sauce, vinegar, water, bay leaves, black peppercorns, and sugar to the skillet. Stir well to combine.
Return the sautéed eggplants to the skillet, ensuring they are evenly coated in the sauce. Bring the mixture to a gentle simmer.
Cover the skillet and let the eggplants cook for 10-12 minutes, stirring occasionally, until they are fully tender and have absorbed the savory adobo sauce.
Taste the sauce and adjust the seasoning, if necessary, by adding a pinch more sugar or a splash of vinegar, depending on your preference.
Turn off the heat and transfer the eggplant adobo to a serving dish. Garnish with chopped green onions, if desired.
Serve the eggplant adobo warm with steamed white rice on the side. Enjoy this plant-based Filipino comfort dish!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 70.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4834 mg | 103% | |
*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.
