Eggplant Adobo
Published Jan. 19, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons neutral oil, such as canola or safflower
- 1½pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
- Kosher salt and pepper
- ¼cup low-sodium soy sauce
- ¼cup unsweetened coconut milk
- 2tablespoons distilled white vinegar
- 1tablespoon turbinado or light brown sugar
- ½white onion, thinly sliced
- 3garlic cloves, minced
- 1fresh or dried bay leaf
- ¼cup chopped basil, plus additional small leaves for garnish
- Steamed jasmine rice, for serving
Nutritional analysis per serving (4 servings)
315 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 675 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.
- Step 2
Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.
- Step 3
Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.
- Step 4
Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.
- Step 5
Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.
Private Notes
Comments
Eggplant with little oil. Take eggplant slices, put on a paper towel lined plate. 4 to 5 minutes in your microwave (depends on the power of your microwave). Almost all water is gone and sponge barriers are collapsed. Now start your recipe.
I suggest you use the rest of the can of coconut milk to make coconut rice! It would be a perfect pairing with this dish. Just sub the coconut milk for water 1:1
I'd toss the eggplant cubes in oil and salt and put in a hot 450f oven for 15 mins (on a tray with baking paper - no cleanup). Brown onions etc in parallel on the stove. It's my go to method for eggplant these days - less oil; can go hotter if you want to get a bit of charring going.
It turned out really well and I'll make it again for sure, we loved the flavor. Used white wine vinegar and it worked fine here. As others suggested, leftover coconut milk went into making of rice, but I probably won't do it again - too heavy for my taste.
Although this is not the most beautiful dish, it is surprisingly delicious and came to our rescue when we had a CSA eggplant that needed some attention. Like many others, I roasted the eggplant in the oven and used the remaining coconut milk to make coconut rice. Ours sat on the stove (on low) for at least 20 extra minutes with no ill effects (maybe another benefit of roasting vs sautéing the eggplant?!)
Delicious. But my garden is too full with eggplant. This is one of 12 eggplant recipes, plus eggplant bread, eggplant soup, ratatouille, etc. etc.