Eggplant Adobo

By Kay Chun

Published January 18, 2024

  • Two servings of eggplant adobo are in pink bowls with white rice.
    Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(2,429)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 5 tablespoons neutral oil, such as canola or safflower

  • 1 ½ pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)

  • Kosher salt and pepper

  • ¼ cup low-sodium soy sauce

  • ¼ cup unsweetened coconut milk

  • 2 tablespoons distilled white vinegar

  • 1 tablespoon turbinado or light brown sugar

  • ½ white onion, thinly sliced

  • 3 garlic cloves, minced

  • 1 fresh or dried bay leaf

  • ¼ cup chopped basil, plus additional small leaves for garnish

  • Steamed jasmine rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 315 calories; 11 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 6 grams fiber; 675 milligrams sodium; 5 grams protein; 9 grams sugar

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

  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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,429 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

A. Brown

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.

wildfyre

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.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.