Eggplant Adobo

By Kay Chun

Published Jan. 19, 2024

Eggplant Adobo
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(2,336)
Comments
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This superpunchy, one-skillet vegetarian meal is inspired by chicken adobo, a beloved Filipino dish. Here, eggplant cooks in rich, tangy adobo sauce — a blend of soy sauce, vinegar, garlic, black pepper and bay leaf — absorbing the savory flavors as it simmers. Coconut milk is added in some versions of adobo, creating a rich, silky texture to balance out the sauce’s tart notes. This recipe includes a shower of fragrant basil, which brings a fresh hit that lifts the dish. (Thinly sliced scallions would also be great.) Serve the eggplant over rice to catch all of its flavorful drippings.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.

  3. 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.

  4. 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.

  5. Step 5

    Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.

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Ratings

5 out of 5
2,336 user ratings
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Comments

Archdruid 1

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.

Jens

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

Alex

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.

Lisa vS

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.

Om_Shanti_406

Very quick and easy. Made exactly as directed. Served with jasmine rice and roti. It's nice to find a dish that bot vegans and non-vegans love equally and this delivered in spades. I did sprinkle the eggplant with salt, rinsed, and squeezed dry prior to frying to leach the bitterness that some members of my household detect in it . If you are using as a main, I would consider doubling it as the yield was a bit low. We like having a bit left over for a light lunch or dinner the following day.

Suellen

This was really good! I tossed the eggplant cubes in oil and S&P, put on parchment and roasted in 400 convection roast for about 10 mins. They came out nicely browned and it was a lot easier than pan frying in two batches. I took the advice of another commenter and used the leftover coconut milk to make the jasmine rice. Everything else I followed the recipe and we really enjoyed it!

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