Eggplant Adobo

Step by step: Eggplant Adobo

• Step1

  Peel one and a half kg (3.3 pounds) of eggplants and cut into large cubes. Place in a bowl, add 2 teaspoons of salt, mix, and set aside for 20 minutes. Rinse, drain and pat dry.

• Step2

  Heat 40 ml (1 1/3 oz) of vegetable oil and sauté the eggplant in two batches until golden brown.

• Step3

  Mince 6 cloves of garlic, add 1 teaspoon of black pepper, 80 milliliters (2 2/3 oz) of soy sauce and 80 milliliters (2 2/3) of rice vinegar, or another vinegar to your taste.

• Step4

  Simmer for 5 minutes, add the eggplant and cook for 5 minutes stirring occasionally.

• Step5

  Eggplant adobo is delicious served hot or cold. Visit our website for more recipes!