Eggplant (Aubergine) Adobo

Total Time
30mins
Prep 10 mins
Cook 20 mins

Pretty tasty. Strong flavor. The eggplant soaks it up! Yummy with sticky rice.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Spray cookie sheet with oil. Place eggplant cubes on cookie sheet and spray them with oil.
  3. Broil eggplant until browned, about 5 minutes, flip them and 5 minutes more.
  4. In a medium saucepan, bring vinegar, soy sauce, garlic and if desired, pepper to a boil and simmer for 6 minutes. Add browned eggplant to sauce and cook for 5 minutes more, stir several times.
  5. Serve hot with sticky rice.
Most Helpful

5 5

I don't like eggplant. I REALLY REALLY enjoyed this recipe! The reviews that say "too sour" I could see that. If you don't like the flavor of vinegar, I would cut it a little bit - or use rice wine vinegar that is a little less sour. When I do this recipe again (which will probably be tomorrow because 4 Cups of eggplant was only about half the eggplant!) I am going to try a little hoisin too. I could see fresh ginger too as interesting variations.

The other note is that "2x2" is only two dimensions on a three dimensional object! I cut it about 1 inch thick and it kept its meatiness without being hard or tough.

I thought I would love this dish so I doubled it. The vinegar was so strong it made the entire dish inedible. We had to chuck the entire batch and I'm so disappointed. I wonder if doubling the recipe could have ruined it? It's not something I would make again. Sorry.

5 5

I honestly did not expect to like this, but had to find something fast to do with my eggplant. I'm so glad I did!!!! It IS an extremely strong flavor, but I found it to be addictive, and I'm on my way to make a much bigger batch now. Thanks!!!