Eggplant Adobo
(3 ratings)

Eggplant Adobo

A flavorful Filipino dish featuring eggplant simmered with pork and seasoned with vinegar and spices, served with rice.

FilipinoOmnivoreLunchDinner
By PantryKing
10 minPrep
50 minCook
60 minTotal
4Servings
350Calories

Ingredients

  • Eggplant1 lb
  • Sugar2 Tbsp
  • Salt1 tsp
  • Pepper1 tsp
  • Garlic8 cloves
  • Vegetable oil3 Tbsp
  • Ground Pork4 oz
  • Coconut Vinegar3 Tbsp
  • soy sauce2 Tbsp
  • Bay leaves2

Substitutions

  • Ground Pork: substitute with ground turkey or tempeh for a leaner option or a plant-based alternative.
  • Soy Sauce: use tamari for a gluten-free option or coconut aminos for a soy-free alternative.
  • Sugar: swap with coconut sugar or a sugar substitute like stevia or erythritol if reducing sugar intake.
  • Vegetable Oil: replace with olive oil or avocado oil if preferred.

Instructions

  1. Slice and Season Eggplant

    8 min

    Start by cutting 1 lb of eggplant into quarters lengthwise, then chop crosswise into 2-inch pieces. In a medium bowl, combine the eggplant with 1 Tbsp of sugar, 1 tsp of salt, and ½ tsp of freshly ground black pepper. Toss everything together to ensure an even coating, and allow it to rest at room temperature for a minimum of 20 minutes, or up to 2 hours for better flavor extraction.

  2. Prepare Garlic Chips

    13 min

    Peel and thinly slice 8 cloves of garlic to ensure even cooking. In a medium Dutch oven or heavy pot, heat 3 Tbsp of vegetable oil over medium-high heat until shimmering. Add half of the garlic slices and sauté, stirring frequently, until they turn a light golden brown and become crispy, which should take about 5 minutes. Use a slotted spoon to remove the garlic chips, placing them on a plate, and lightly sprinkle with salt to season.

  3. Brown Ground Pork

    13 min

    In the same pot, introduce 4 oz of ground pork, using a wooden spoon to break it into smaller pieces. Season with ¼ tsp of salt and allow it to cook undisturbed until it develops a rich brown color, which should take around 5 minutes. Once browned, transfer the pork to a separate plate, keeping the rendered fat in the pot for added flavor.

  4. Blot Eggplant Moisture

    8 min

    Take the seasoned eggplant and use a clean kitchen towel to pat it dry, removing excess moisture that the salt has drawn out. This step is crucial to achieving a nice sear during cooking without steaming the eggplant.

  5. Brown Eggplant in Batches

    16 min

    In small batches, add the eggplant to the pot, ensuring not to overcrowd it. Cook each side until they are lightly browned, which should take about 3 minutes per side. Once browned, transfer the eggplant to the plate with the cooked pork to keep everything warm.

  6. Simmer Ingredients Together

    1 min

    Deglaze the pot by pouring in 1½ cups of water, scraping up any flavorful browned bits from the bottom. Add the remaining sliced garlic, 3 Tbsp of coconut vinegar, 2 Tbsp of soy sauce, 2 bay leaves, 1 tsp of black pepper, and the last 1 Tbsp of sugar. Bring the mixture to a gentle simmer, then reintroduce the pork and eggplant, reducing the heat to medium-low. Partially cover the pot and let it simmer for about 20-25 minutes until the eggplant is tender and the sauce has thickened, adjusting seasoning as needed.

  7. Plate and Serve

    1 min

    Once cooked, serve the eggplant adobo topped with the crispy garlic chips, accompanied by a side of fluffy cooked white rice for a complete meal. Enjoy the rich flavors of this Filipino classic!

FAQ

Yes, you can use tamari for a gluten-free option or coconut aminos as a soy-free alternative.

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