Name: Eggplant Adobo
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1 lb Egg Plants; 2 tbs Sugar; 1 tsp Salt; 1 tsp Pepper; 1 whole Garlic; 3 tbs Olive Oil; 4 oz Ground Pork; 3 tbs Rice Vinegar; 2 tbs Soy Sauce; 2 Bay Leaf

Vegetarian

3 servings

295 cal/serving

Instructions

Step 1

Slice eggplant lengthwise and cut into 2-inch pieces; toss with sugar, salt, and pepper and let sit 20–120 minutes.

Egg PlantsSugarSaltPepper

Step 2

Peel and thinly slice garlic; add half the garlic and oil to a heavy pot and cook, stirring, until golden and crisp; transfer garlic chips to a plate and season with salt.

GarlicOlive OilSalt

Step 3

Add ground pork to the pot, season with salt, cook undisturbed until deeply browned, then transfer pork to a plate leaving fat in the pot.

Ground PorkSalt

Step 4

Place the salted eggplant on a towel and blot away moisture.

Step 5

Working in batches, cook eggplant in the pot until lightly browned on both sides; transfer eggplant to the plate with the pork.

Egg Plants

Step 6

Pour water into the pot and scrape up browned bits; add remaining garlic, rice vinegar, soy sauce, bay leaves, pepper, and remaining sugar; bring to a simmer, return pork and eggplant to the pot, partially cover, and simmer until eggplant is tender and sauce is reduced by half (20–25 minutes); taste and adjust with salt, pepper, or a little more sugar.

GarlicRice VinegarSoy SauceBay LeafPepperSugarSalt

Step 7

Top with garlic chips and serve with cooked white rice.