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Eggplant Adobo

Filipino · Dinner · Easy

Eggplant Adobo

Total
1 hr 10 min
Prep
30 min
Serves
4
Calories
220
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Silky eggplant and browned pork simmer in a tangy soy-vinegar sauce, finished with crisp garlic chips for a sharp, savory contrast.

Browning the eggplant before simmering gives Eggplant Adobo a fuller flavor and helps the pieces keep their shape. A small amount of ground pork seasons the sauce, while vinegar and soy sauce soak into the soft centers.

Use slender eggplants if available and cut them into substantial chunks. Take the garlic chips out while pale golden; they continue coloring on the plate and turn bitter if left too dark.

TangyGarlickySavoryOne PotDairy-freeNut-freeEgg-free

Method

  1. Toss the eggplant with 1 tbsp sugar, the salt and 1/4 tsp black pepper. Leave for , then blot the pieces dry.

  2. Heat the vegetable oil and half the garlic in a wide heavy pot over medium-low heat for until the garlic is pale golden. Lift the garlic chips onto a plate.

  3. Add the ground pork and cook over medium heat for , breaking it into crumbles, until browned and cooked through. Transfer to a plate.

  4. Brown the eggplant in the remaining pan fat for , turning to color several sides. Add the water, rice vinegar, soy sauce, bay leaves, remaining garlic, sugar and pepper, scraping the bottom.

  5. Return the pork and simmer partly covered over medium-low heat for until the eggplant is silky, the sauce has reduced and the pork reaches 160°F. Remove the bay leaves and top with the garlic chips.

Forkue tips

  • For a meatless variation, omit the pork and brown a small handful of chopped mushrooms in its place.

Storing and reheating

Refrigerate for up to 3 days. Reheat gently in a covered skillet with a splash of water, adding reserved garlic chips only after warming.

Kitchen gear

Wide heavy potTop picks on Amazon
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Nutrition per serving, estimated

220Calories
7gProtein
16gCarbs
15gFat

Eggplant Adobo: FAQ

Is eggplant adobo vegetarian?

This version contains ground pork. It can be adapted with mushrooms, but the listed ingredients and nutrition include meat.

Can I use a large globe eggplant?

Yes. Cut it into thick chunks and keep the skin on so the pieces hold together during the simmer.

How do I store and reheat Eggplant Adobo?

Refrigerate for up to 3 days. Reheat gently in a covered skillet with a splash of water, adding reserved garlic chips only after warming.

How long does Eggplant Adobo take?

About 1 hr 10 min in total: 30 min prep and 40 min cooking.

What do I need to make Eggplant Adobo?

The key ingredients are eggplant, garlic, ground pork, rice vinegar, soy sauce and bay leaves, plus pantry basics.

Any tips for Eggplant Adobo?

For a meatless variation, omit the pork and brown a small handful of chopped mushrooms in its place.

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