Eggplant Adobo
Published Jan. 18, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
I did what some people suggested roasted the eggplant first for about 15 minutes at 420 F after salting and letting set in the fringe. I also did not have any white vinegar so I used rice viegar. I don't think it made any difference maybe a bit less acidic. What did surprise was there was no call for ginger. When I living on Lana'i I would often have Adobo Chicken there always seem to be ginger but that might have been a more local thing. I granted the garlic as it releases more flavor.
Never making this again because I ate it all. All. Used regular eggplant. Fried it in the pan after leaving it salted for a few hours. Doubled the sauce. Not one bite left. Don’t judge me, I have no shame.
I used the green onion oil trick from Eric Kim’s Gochujang Eggplant recipe, fried up blocks of tofu dredged in cornstarch before frying the eggplant, and increased garlic and bay leaves. Added tofu after eggplant had softened in the sauce. Very good.